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.

Dressing: Heat the oil in a pan over medium heat. Add the onion and garlic and cook for a few minutes until the onion is soft. Add all of the remaining dressing ingredients, except the peanut butter and coconut milk. Simmer over low heat for 5 minutes.

Add the peanut butter and coconut milk and stir until well combined. Simmer over low heat for about 3 minutes, or until the sauce thickens slightly. Cover the surface of the sauce with plastic wrap and allow to cool to room temperature.

Just before serving, spoon the sauce over the assembled salad and garnish with the coriander (cilantro) sprigs.

This recipe yields 6 servings.


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