Asian Chicken Salad

10 Boneless chicken breasts; halved, skinned and cut into strips

Chicken Marinade
2 tb Grated ginger
1 tb Minced garlic
1/4 c Rice wine vinegar
3 tb Brown sugar
1/2 ts Hot sauce
1/4 c Lime juice
1/4 c Canola oil
1 ts Kosher salt

Dressing
1 Lime juiced
1 ts Hot sauce
1 ts Tamari
1 tb Rice wine vinegar
1/3 c Canola oil
2 tb Brown sugar
2 oz Ricestick noodles
2 tb Sesame oil
1 1/2 c Thin sliced red onions
1 1/2 c Thin; horizontal sliced celery
1 1/2 c Chopped red pepper
1 c Chopped yellow pepper
2 tb Tamari
1/2 c Grated jicama
2 c Thin horizontal slices of bok choy
1/2 c Chopped cilantro

Place chicken strips in a shallow dish or pan. In a small bowl, whisk all marinade ingredients together and pour over chicken. Marinade chicken for 4 to 6 hours.

In a separate bowl, whisk all the dressing ingredients together. Cover and reserve for later use.

Soak the noodles in hot water for 5 to 8 minutes. Drain and set aside.

Heat a wok with a bit of canola oil and add the marinated chicken in batches. Remove. Set aside. Heat sesame oil in wok and add the onion, celery and peppers. When wilted, turn off the heat and toss in chicken, tamari, jicama, bok choy, and cilantro. Place chicken and vegetables on top of drained noodles and drizzle with the dressing.

Yield: 8 to 10 servings

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