Cut chicken breasts into strips.
Heat oil in a frying pan.
Add chicken strips and stir fry over medium-high heat, turning constantly until done.
Add cabbage and saute 2 minutes until cabbage is crisp-tender.
Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.
Stir sauce into chicken/cabbage mixture.
Cook until sauce has thickened and chicken is coated, about 1 minute.
Refrigerate leftovers within 2 hours.
Place chicken in a small saucepan with stock, lemongrass and ginger. Cover and bring to a simmer on medium-low heat. Cook for 10-12 mins.
Turn off heat and allow to cool. Remove chicken with a slotted spoon and shred into long strips.
To make lime dressing, combine all ingredients in a screw-top jar or small bowl.
Place chicken, cabbage, onion, snap peas, and mint into a large serving bowl. Shake dressing or whisk well with a fork. Pour over salad and toss to combine. Top with peanuts and serve with lime wedges.
1. Cut chicken breasts into strips.
2. Heat oil in a frying pan.
3. Add chicken strips and stir fry over medium-high heat, turning constantly until done.
4. Add cabbage and saute 2 minutes until cabbage is crisp-tender.
5. Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.
6. Stir sauce into chicken/cabbage mixture.
7. Cook until sauce has thickened and chicken is coated, about 1 minute.
8. Refrigerate leftovers within 2 hours.
Toss chicken, cabbage, onions, sesame seed, almonds and noodles.
Heat sugar, oil, salt, Accent, pepper and vinegar until just boiling.
Pour over salad mixture and refrigerate overnight.
efore serving, marinate the red cabbage with white vinegar, salt and
n the bottom of the cabbage. Boil it in a large
Cut chicken halves into strips.
Heat oil in skillet; add chicken strips and stir fry over moderately high heat, turning pieces constantly until lightly browned (2 to 3 minutes).
Add cabbage and stir fry about 2 minutes or until cabbage is tender-crisp.
Mix cornstarch and seasonings, add to the 1/2 cup water and soy sauce, mixing until smooth. Stir into chicken mixture. (I added some chicken broth to make more sauce.).
Cook until thickened and pieces are coated, about 1 minute.
Combine shredded chicken, cabbage, carrots, 1/2 the onions, herbs and 1/2 the peanuts in a large serving bowl.
Whisk together mayonnaise, lemon juice, fish sauce and sugar then pour over salad and toss to combine.
Serve salad sprinkled with remaining onions and peanuts.
Heat a wok or large frying pan over high heat. Add ground chicken and cook, stirring with a wooden spoon to break up lumps, for 5 mins, or until browned. Add curry paste and stir-fry for 1-2 mins, or until fragrant. Add vegetables. Stir-fry for 2-3 mins, or until tender. Remove from heat. Add chopped cilantro.
Fill cabbage leaves with chicken mixture. Serve garnished with reserved cilantro leaves.
Over medium heat, begin sweating the vegetables, cabbage, and jalapeno in the oil.
Add the water or stock(made yourself, right?) and all of the other ingredients, save for the chicken and the vinegar.
Simmer for about an hour. Everything should be soft and the soup should be aromatic.
Adjust the seasoning to your taste.
Add the chicken to warm it through, and stir in the vinegar to brighten the flavors.
To make the salad, combine the shredded chicken, cabbage, carrots and mint leaves in a large mixing bowl.
To make the dressing, combine the dressing ingredients in a bowl, stirring well to mix. Dress the salad and toss well to combine.
Transfer the salad to a serving plate. Garnish with the chopped peanuts and coriander sprigs and serve.
Place chicken in a deep frying pan. Cover with cold water. Bring to a simmer over high heat. Reduce heat to low, simmer for 7 minutes or until cooked through. Using a slotted spoon, transfer chicken to a heatproof plate. Cool, then shred the chicken.
Combine shredded chicken, cabbage, cucumber, pepper, carrot, bean sprouts, cilantro and green onions in a glass bowl. Pour dressing over and toss to combine. Serve.
Make dressing by placing all ingredients in a screw-top jar and shaking well until sugar has dissolved.
In a large bowl, combine carrots, cucumber, chicken, cabbage, beansprouts, scallions and radish. Pour dressing over salad and toss gently to combine. Top with crushed peanuts and serve.
Mix chicken, cabbage, bean sprouts, radishes, carrots and onion in a large bowl.
For the dressing, whisk chili sauce, lime juice, fish sauce, sesame oil and garlic in a small bowl until well blended.
Add cilantro and cashews to the salad. Pour dressing over salad and toss to coat.
TES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
dding a note to this recipe. The cabbage leaves need to be
Cover chicken with water in a saucepan. Bring to a boil and cook over medium heat until for 10-15 minutes or until chicken is cooked through. Shred chicken.
Mix lime juice, fish sauce, vinegar, sugar, and black pepper in a bowl. Wisk to combine and make sure that sugar is dissolved.
Add the thinly sliced onion to the mixture. Set aside and let sit for at least 20 minutes to allow the flavors to come together.
Add the cabbage,carrot, and cooled shredded chicken to the onion mixture.
Served chilled or at room temperature.
Boil cabbage in salted water for 5
Set aside.
Cut the chicken into chunks about one-inch
*She improvises on the amount of chicken and cabbage, based on how much she wants to make.