Chinese Chicken Salad - cooking recipe

Ingredients

1/4 c. soy sauce
1 Tbsp. sesame oil
2 whole chicken breasts, boned and skinned
1/2 lb. iceberg lettuce, cut in wedges
1 medium bunch green onions
1/2 medium garlic clove
1 1/2 tsp. dried mustard
1 Tbsp. sugar
3/4 tsp. salt
1/4 tsp. white pepper
1/2 c. chicken broth
1/2 c. vinegar
4 5/8 c. cooking oil
1/3 pkg. rice stick noodles, break 2-inches long
1 1/2 tsp. toasted sesame seed

Preparation

Combine 2 tablespoons soy sauce and sesame oil in dish.
Add chicken and turn until well coated.
Refrigerate until partially absorbed and turn.
Let stand 2 hours or longer.
Chop lettuce across the grain (3 1/3 cups), chop onions and refrigerate.
Mince garlic.
Add mustard, sugar, salt, pepper, 2 tablespoons soy sauce, chicken broth, vinegar and 1/2 cup oil; put aside.
Heat 4 cups oil.
Add 1/3 of rice noodles; cook 30 seconds.
Turn and cook until they expand.
Remove and drain.
Repeat until noodles are gone.
Pat chicken dry; saute in 2 tablespoons oil until golden; cool and slice into strips.
Refrigerate.
Mix together and garnish with sesame seed and chopped green onion.