Marinated Chinese Chicken Salad - cooking recipe

Ingredients

marinade
3 -5 minced garlic cloves
2 tablespoons fresh ginger, grated
2 teaspoons dried red pepper flakes
4 tablespoons honey
6 tablespoons low sodium soy sauce
4 boneless skinless chicken breast halves
Dressing
1/2 cup rice wine vinegar
3 garlic cloves, minced
1 teaspoon fresh ginger, grated
2 tablespoons honey (or more to taste)
Salad
1 large head iceberg lettuce, shredded
2 carrots, julienned
1/2 cup dry roasted peanuts, chopped
1/4 cup cilantro, chopped
3 ounces maifun, fried in hot oil as directed on package. (Just takes a few seconds)

Preparation

Mix marinade ingredients in a small bowl.
Place chicken in slow cooker and pour marinade over chicken, coating each piece well.
Cover and cook on low 6 to 7 hours or on high for 3 to 4 hours. (Depending on how large your chicken breast are. Mine were small and were done in 5 1/2 hours on low).
Remove chicken from slow cooker and cool.
Reserve juices and place in a small sauce pan and simmer for 5 minutes then strain if desired. (I didn't strain it but you might want to if you have excess residual.).
Shred chicken into bite-sized pieces.
In a small bowl, combine the dressing ingredients with 1/2 cup of the juice from the slow cooker.
In a large serving bowl toss together the shredded chicken, lettuce, carrots, peanuts, cilantro, and noodles.
Just before serving, drizzle with the salad dressing.
Toss well and serve.