by: Kristina McGinnis-Murphy
Cook Time: 45 minutes
Yield: 4-5 servings
Ingredients:
3 Large breasts of chicken or 4 small breasts of chicken
2 Tbs of 5 Spice (Murphy's 5 Spice)
1 tsp of garlic powder
Dash of salt and pepper
2 Tbs rice wine vinegar
2 Tbs of sweet chili sauce
4 cups of romaine lettuce
1 cup of slice carrots
1/2 cup of peanuts or almonds
2 cups of sliced onions
1 Hand full of dried rice noodles
Directions:
Place the chicken in a ziplock plastic bag and add the 5 spice, place in the refrigerator to marinate for 1 hour. Set oven for 350 degrees and bake the chicken for 45 minutes until brown. Set chicken aside to cool down. Boil water in a medium sauce pan and add rice noodles. Boil rice noodles for 10 minutes and turn off heat, strain noodles under cold water and place noodles in refrigerator to cool down.
Clean and chop romaine lettuce and carrots and set a side. Grill sliced onions on a grill or a small pan on medium heat. Set grilled aside to cool down.
Dressing: combine sweet chili sauce and rice wine vinegar in a small bowl and add a dash of garlic powder, salt and pepper. Stir all items together and set a side
Grab a large serving bowl and combine chopped lettuce, carrots, grilled onions and dressing together. Chop chicken into small to medium size cubes and add them and cold rice noodles to the salad bowl and toss.
Notes:
Dinner is served! Add cilantro for a kick or Sriracha for some heat
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