Chinese recipes |
Chicken Breasts With Peanut-Ginger-Honey Sauce |
1 chicken - (3 lbs) -- cooked, bones removed, meat cut bite-size pieces 1/2 Chinese cabbage -- shredded 13 ounces small new potatoes -- cooked, cooled 1 small cucumber -- cut julienne 6 1/2 ounces carrots -- peeled, and cut into julienne 1 1/2 cups bean sprouts -- rinsed and drained 3/4 cup sliced shallots 1/4 cup coriander (cilantro) sprigs -- for garnish === DRESSING === 1 tablespoon olive oil 1 onion -- finely chopped 1 garlic clove -- crushed 1 tablespoon curry powder 1 tablespoon brown sugar Juice of 1/2 lemon 1 tablespoon soy sauce 2 teaspoons white wine vinegar 1 teaspoon hot chili sauce 1/4 cup dry sherry 1/2 cup crunchy peanut butter 1 cup coconut milk |
Arrange the vegetables in layers on a large serving platter in the order in which they are listed. Top with the chicken. Refrigerate the platter until needed. |