Ingredients:
0.75 Cup syrup, Maple
1.33 Pounds chicken breast, boneless, skinless cut into strips
1 to taste salt and pepper
1 Each ginger root 1 1/2-in piece, minced
0.25 Each cucumber, English halved and sliced on an angle
Optional Ingredients:
1 to taste noodles, fried Add to shopping list
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Directions:
Combine syrup, soy and sweet hot mustard in a bowl. Season chicken tenders with salt and pepper on both sides. Add chicken to 1/2 of the marinade and coat. Set aside. Reserve the remaining 1/2 for dressing. Preheat a large nonstick skillet over medium high heat. Spread sesame seeds on a sheet of waxed paper or into a shallow dish. Waxed paper will speed your clean up. Dip the tenders into the sesame seeds. Coat the pan with a thin layer of oil. Cook chicken in small batches 3 minutes on each side and remove to plate.
Whisk ginger, vinegar and the reserved marinade together then stream in the 1/4 cup oil while you are continuing to whisk dressing.
Combine all of the salad ingredients in a bowl. Toss with dressing and serve, topping with sesame chicken tenders. Toss some crunch into your salad with fried noodles, if you have any leftover packets from ordering Chinese take out, for the last time! |