Oriental Chicken Salad

What’s nice about this....wait for it...is the chicken! Okay that was a weak attempt at a joke given my time off (which I will explain tomorrow and over abundance of chicken dishes on this site).  No, the nice thing is the crunch and flavor this dish has.  You can serve it warm right from the wok, room temp or cold.  It’s a great dish for the summer (whoops...that seems to be over too!).

1 ½ lbs chicken tenders

¼ cup soy sauce

½ cup Mirin (rice wine)

2 teaspoons garlic puree*

2 teaspoons ginger puree*

8 oz shredded carrots

8 oz bean sprouts

¼  cup spring onions, white and light green parts only (about 1 bunch)

¼ lb snow peas, trimmed and sliced

2 teaspoons Ponzo dressing

Sesame oil for stir frying

Fried eggroll skins (optional)

 Whisk soy sauce and mirin together in a glass dish, add chicken tenders and marinate at least ½ hour. 

Heat wok then add oil.  When hot, add ginger and garlic puree and stir to prevent sticking and burning.  Add chicken with ½ the marinade, cook until the chicken begins to carmalize and brown.  Add carrots, bean sprouts, spring onions and snow peas.  Continue cooking until the snow peas turn a bright green, about 3-5 minutes.  Pour over the Ponzo dressing and serve warm or at room temperature on top of fried eggroll skins.