SAM CHOY'S ASIAN MACADAMIA CHICKEN SALAD WITH FRIED NOODLES RECIPE
Provided by ShazInNV
Number Of Ingredients 18
Steps:
- 1. Cover the chicken with the marinade, and refrigerate for 1 to 2 hours. 2. Heat the oil in a wok until hot but not smoking (350 degrees on a deep-fry thermometer). Drop in the rice noodles and remove as soon as they puff up. (Don't brown them.) Drain on paper towels and break into bite-size pieces when cool. Set aside. 3. Cut the wonton wrappers into strips and deep-fry them until golden brown in the same oil you used for the noodles. Drain on paper towels and set aside. 4. As soon as everything else is done, and the iceberg lettuce and other vegetables are sliced, chopped and refrigerated, you can cook the chicken. Fry breasts (skin on) in 2 tablespoons of oil until they are golden brown. Start on high heat, then finish on medium. After you turn the heat down, you can baste the chicken with marinade. Continue basting, using about 1/2 cup of marinade in all, until the liquid is absorbed and chicken is nicely browned. When done, let cool to room temperature and cut into strips. 5. Toss shredded lettuce, cabbage, bean sprouts and remaining vegetables together with the chicken and bite-size pieces of rice noodles in a mixing bowl. Add half the macadamia nuts and half the fried wonton strips, and toss with the salad, reserving remaining nuts and wonton strips for garnish. 6. Arrange a bed of your favorite leaf lettuce on individual salad plates. Use 1/4 of the remaining macadamia nuts, 1/4 of the remaining wonton strips, and a spring of cilantro to garnish each salad. Asian chicken marinade: Blend 1/4 cup cornstarch and 1 tablespoon brown sugar and set aside. Mix together 1 cup each soy sauce and salad oil; 1/4 cup each minced fresh cilantro and mirin (Japanese sweet rice wine); 2 tablespoons each minced fresh garlic, peeled and minced fresh ginger, and thinly sliced green onion; 1 teaspoon each sesame oil and salt, and 1/2 teaspoon white pepper. Slowly add the cornstarch mixture to the marinade, whisking constantly to prevent lumps. Makes 2 3/4 cups. Sweet-and-sour cucumber vinaigrette: Blend 1 cup each white wine vinegar and grated cucumbers, 3/4 cup granulated sugar, 1/2 cup water, 1 1/2 teaspoons peeled and grated fresh ginger and pinch of salt until sugar dissolves. Chill. Makes 2 cups.
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Liaquat Albaloshi
[email protected]I highly recommend this Asian Macadamia Chicken Salad. It's a delicious, easy-to-make salad that's perfect for any occasion.
Lauretta Odjubi
[email protected]This salad is perfect for a light lunch or dinner. It's also great for potlucks and picnics.
Mohammed Fazzil
[email protected]I made this salad for my family and they loved it! Even my picky kids ate it without complaining. It's a great way to get them to eat their vegetables.
Leane white
[email protected]This salad is so versatile. You can add or remove ingredients to suit your taste. I like to add some chopped mango or pineapple for a tropical twist.
Suhana Shrestha
[email protected]I didn't have any fried noodles, so I used wonton wrappers instead. They worked great and added a nice crispy texture to the salad.
Faiza Hanif
[email protected]I'm allergic to nuts, so I substituted sunflower seeds for the macadamia nuts. It was still delicious!
noobtopro roblox
[email protected]This salad is a great make-ahead meal. I like to make it the night before and then let it chill in the fridge overnight. The flavors meld together even more and it's even more delicious the next day.
Sumaiya Torofdar
[email protected]I love the dressing for this salad! It's so light and flavorful, and it really brings out the flavors of the chicken and vegetables.
Richard Sharp
[email protected]This salad is a great way to use up leftover chicken. I also like to add some chopped hard-boiled eggs and avocado to make it even more hearty.
Bonita Daniels
[email protected]I'm not a big fan of salads, but this Asian Macadamia Chicken Salad changed my mind. It's so flavorful and satisfying, and the fried noodles make it a meal in itself. I'll definitely be making this again.
David S cantu
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I love the combination of sweet and savory flavors, and the fried noodles add a nice touch of crunch. I highly recommend this recipe!
Erik Henningsen
[email protected]I made this Asian Macadamia Chicken Salad for a party and it was a huge hit! Everyone loved the unique flavor combination and the crispy fried noodles. I will definitely be making this again.
Bruno Mars
[email protected]This Asian Macadamia Chicken Salad with Fried Noodles was a delightful blend of flavors and textures. The chicken was tender and juicy, coated in a slightly sweet and savory sauce. The macadamia nuts added a nice crunch and creamy flavor, while the f