Sam Choys Asian Macadamia Chicken Salad With Fried Noodles Recipes

Steps:

• 1.Position rack in lower third of oven; preheat to 450°F. Coat a large baking sheet with cooking spray. Put a large pot of water on to boil for spaghetti. 2.Combine lime juice, soy sauce and oil in a large bowl. Stir in tofu; marinate, stirring frequently, for 10 minutes. 3.Using a slotted spoon, transfer the tofu to the prepared baking sheet; reserve the marinade. Roast the tofu, stirring once halfway through, until golden brown, 16 to 18 minutes. 4.Meanwhile, cook spaghetti according to package directions. Drain. 5.Whisk peanut butter, 3 tablespoons water, garlic and ginger into the reserved marinade. Add the spaghetti, cabbage, bell pepper and snow peas; toss to coat. Top with the tofu.

Steps:

• Prepare marinade for chicken by combining dry sherry, vegetable oil, chopped cilantro, hoisin sauce, grated ginger, sesame oil, dry mustard, and salt in a medium sized bowl. Reserve 1/4 cup of marinade for use later in the recipe. Marinate the boneless skinless chicken breasts in the marinade ingredients for 2 hours or overnight. Bake chicken breasts for approximately 25 to 30 minutes. Pour the reserved marinade over the chicken during the last five minutes. Cool and shred chicken as finely as possible. Skim fat from pan and mix remaining drippings with 1 tablespoon dry mustard. Add to chicken and mix well. Mix together with remaining ingredients and serve.

Steps:

• Combine marinade ingredients, and marinate chicken overnight in refrigerator.
• Allow excess marinade to drip off each piece before putting into oil.
• deep-fry until done.

Steps:

• Boil water in large saucepan; add pasta. Drain when done Heat oil in skillet; add garlic & sun-dried tomatoes; saute for 30 seconds. Add basil, red pepper, chives and olives; saute for 30 seconds. Add canned tomatoes, salt, and pepper; simmer for 15 minutes. Add pasta; stir. Cook only until pasta is heated through.

Steps:

• 1. Cover the chicken with the marinade, and refrigerate for 1 to 2 hours. 2. Heat the oil in a wok until hot but not smoking (350 degrees on a deep-fry thermometer). Drop in the rice noodles and remove as soon as they puff up. (Don't brown them.) Drain on paper towels and break into bite-size pieces when cool. Set aside. 3. Cut the wonton wrappers into strips and deep-fry them until golden brown in the same oil you used for the noodles. Drain on paper towels and set aside. 4. As soon as everything else is done, and the iceberg lettuce and other vegetables are sliced, chopped and refrigerated, you can cook the chicken. Fry breasts (skin on) in 2 tablespoons of oil until they are golden brown. Start on high heat, then finish on medium. After you turn the heat down, you can baste the chicken with marinade. Continue basting, using about 1/2 cup of marinade in all, until the liquid is absorbed and chicken is nicely browned. When done, let cool to room temperature and cut into strips. 5. Toss shredded lettuce, cabbage, bean sprouts and remaining vegetables together with the chicken and bite-size pieces of rice noodles in a mixing bowl. Add half the macadamia nuts and half the fried wonton strips, and toss with the salad, reserving remaining nuts and wonton strips for garnish. 6. Arrange a bed of your favorite leaf lettuce on individual salad plates. Use 1/4 of the remaining macadamia nuts, 1/4 of the remaining wonton strips, and a spring of cilantro to garnish each salad. Asian chicken marinade: Blend 1/4 cup cornstarch and 1 tablespoon brown sugar and set aside. Mix together 1 cup each soy sauce and salad oil; 1/4 cup each minced fresh cilantro and mirin (Japanese sweet rice wine); 2 tablespoons each minced fresh garlic, peeled and minced fresh ginger, and thinly sliced green onion; 1 teaspoon each sesame oil and salt, and 1/2 teaspoon white pepper. Slowly add the cornstarch mixture to the marinade, whisking constantly to prevent lumps. Makes 2 3/4 cups. Sweet-and-sour cucumber vinaigrette: Blend 1 cup each white wine vinegar and grated cucumbers, 3/4 cup granulated sugar, 1/2 cup water, 1 1/2 teaspoons peeled and grated fresh ginger and pinch of salt until sugar dissolves. Chill. Makes 2 cups.