Chinese Shredded Chicken Salad - cooking recipe

Ingredients

4 boneless skinless chicken breast halves, about 5 oz. each
1/4 cup soy sauce
1/4 cup unseasoned rice wine vinegar
1 garlic clove, minced
1 tablespoon peanut butter
sugar, a pinch
Chinese hot mustard, a pinch
1/4 cup sesame oil
1 tablespoon chili oil
1 tablespoon canola oil
1 tablespoon sesame seeds
1 English cucumber, julienned
2 carrots, peeled and julienned
2 green onions, including tender green tops, thinly sliced on the diagonal
2 tablespoons finely chopped fresh cilantro

Preparation

Place chicken in a saute pan and add water to cover.
Place over med-high heat and bring to a simmer.
Decrease heat to low and simmer, uncovered, until chicken is no longer pink in the center when cut into with a knife, 10-12 minutes.
Remove from heat and set aside to cool in the liquid.
In a bowl, combine the soy sauce, vinegar, garlic, peanut butter, sugar, and mustard.
Whisk to mix well.
Slowly whisk in the oils until incorporated.
Taste and adjust seasonings.
Place the sesame seeds in a frying pan over high heat; toast, shaking the pan, until light brown, about 2 minutes.
Immediately remove the pan.
Drain the chicken; shred by tearing the meat into long, thin pieces.
In a transportable bowl, combine the chicken, cucumber, carrots, green onions, and 1 T of the cilantro.
Pour over the dressing and mix well.
Taste and adjust the seasonings.
Garnish with the sesame seeds and the remaining 1 T cilantro.
Cover and keep chilled until ready to serve.