Chinese Chicken Salad

You’ll Need

• 2 teaspoons grated fresh ginger
• 2 teaspoons finely chopped garlic
• 1 tablespoon mirin (Japanese sweet rice wine) or sweet sherry
• 1 tablespoon soy sauce
• 1 tablespoon toasted sesame oil
• 1 skinless, boneless chicken breast half
• 1/2 red or yellow bell pepper, cut into thin strips
• 1 1/2 – 2 cups mixed greens torn into pieces
• 1 teaspoon vegetable oil

First

• Place ginger and garlic in a 1-quart re-sealable plastic bag.
• Measure the mirin, soy sauce and sesame oil into the bag.
• Massage the bag lightly to mix the ingredients.

Then

• Using a meat pounder or a small heavy saucepan, flatten the chicken filet to an even thickness.
• Put the chicken inside of the bag and seal it, forcing out the air.
• Turn the bag several times to coat the filet and marinate at least a 1/2 hour or in the refrigerator for up to 8 hours.

Ten Minutes Before Eating

• Scatter the salad greens on a dinner plate.
• Heat the vegetable oil over medium-high heat in a skillet or ridged grill pan.
• Cook the pepper strips, turning occasionally, until softened and slightly charred; set aside.

For the Chicken

• Brown the chicken filet on both sides, reduce heat to medium and cook until the center is no longer pink, about 5 minutes.
• Transfer the filet to a clean cutting board and let rest for several minutes.
• Add 1/2 cup water to the pan and cook a minute or two longer, stirring.

Finally

• Slice the chicken on an angle into strips and place in the center of the greens.
• Drizzle the pan juices on the meat and scatter the pepper strips on top.

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