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- 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
- 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.
- Source:http://www.lifetimetv.com/recipes/frameset.shtml/chinch.html/copyright 1996 Jim Fobel
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