Chinese Chicken Salad
Makes 4 servings.
4 boneless, skinless chicken breasts, cut into thin strips
4 tablespoons soy sauce
Pinch of chinese 5-spice powder
1 teaspoon lemon juice
1/2 cucumber, peeled and cut into matchstick pieces
1 teaspoon salt
3 tablespoons vegetable oil
2 tablespoons sesame oil
1 tablespoon sesame seeds
2 tablespoons dry sherry
2 carrots, cut into matchsticks
8 scallions (green onions), shredded
1 cup bean sprouts
4 tablespoons crunchy peanut butter
2 teaspoons lemon juice
2 teaspoons sesame oil
1/4 teaspoon hot chili powder
1 scallion, finely chopped
Put the chicken strips in a large bowl with the 5-spice powder and 1 tablespoon of the soy sauce, and the lemon juice. Toss well, then put into a nonstick fry pan over medium heat.
Meanwhile, sprinkle the cucumber matchsticks with the salt, let sit for half an hour, then rinse and pat dry.
Fry the sesame seeds in the oils for about 30 seconds, then stir in the remaining soy sauce and the sherry. Add the carrots and stir-fry for a couple of minutes, then remove from the heat.
Place all cooked ingredients into a large serving bowl, with any pan juices, then cover and chill for 1 hour.
Serve with the sauce, which you make by creaming the first 4 ingredients together, then stirring in the scallion.
Serve the sauce over the salad on individual serving plates.