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Print Friendly Recipe Recipe Information Source: K.T. Ingredients 1-1/2 pounds skinless, boneless chicken breast halves 1 cup (225 ml) water 1-1/2 tbsp (20 ml) rice vinegar 2 tsp (10 ml) Dijon mustard 2 tsp (10 ml) Oriental sesame oil 2 tsp (10 ml) grated fresh ginger 1 tsp (5 ml) soy sauce 1/2 tsp (2 ml) salt 1/4 tsp (1 ml) pepper 3 tbsp (45 ml) peanut oil or vegetable oil 1/2 cup (125 ml) scallions Optional Vegetable Additions: cucumber, peeled, seeded, diced water chestnuts, chopped celery, finely diced red bell pepper, finely diced Preparation In a medium saucepan combine chicken and water. Bring to a boil over moderate heat. Simmer over low heat, turning occasionally, until cooked through 15 to 20 min. Remove from broth and let cool on a plate. Broil broth over high heat until reduced to 1/4 cup (60 ml), 6 to 8 min. Cut chicken into 3/4-inch cubes; toss in bowl with reduced broth. Cover and chill. In a medium bowl, stir together vinegar, mustard, sesame oil, ginger, soy sauce, salt and pepper. Gradually whisk in peanut oil to make a dressing. Add scallions. Pour over chicken and toss. Add desired vegetables and serve. Comments Source:http://www.lifetimetv.com/recipes/frameset.shtml/chinch.html/copyright 1996 Jim Fobel

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