Recipe: Asian Chicken Salad | KCET
Recipe: Asian Chicken Salad
This recipe is courtesy of saramoulton.com
Asian Chicken Salad
- 1/2 cup slivered almonds
- 3 tablespoons sesame seeds
- 4 ounces sugar snap peas
- 2 medium carrots
- One 3-inch piece fresh ginger
- 4 medium scallions
- 1/3 cup vegetable oil
- 3 tablespoons seasoned rice vinegar
- 2 teaspoons toasted sesame oil
- 2 teaspoons soy sauce (low sodium, if you prefer)
- 3/4 teaspoon hot chili sauce (preferably sriracha)
- Kosher salt
- 1/2 small head napa cabbage
- 1 small romaine lettuce heart
- 6 large radishes (optional)
- 1 package ramen noodles
- 3 cups packed shredded skinned cooked chicken from a large storebought rotisserie chicken, or leftovers
In a medium skillet over medium low heat cook the almonds, stirring frequently, until golden. Transfer them to a plate and add the sesame seeds to the same skillet. Cook the sesame seeds over medium low heat, stirring frequently until golden and add them to the almonds.
Meanwhile, bring a large saucepan of salted water to a boil over high heat; prepare a medium bowl of ice and water. Remove the strings from the peas and cut diagonally in half. Stir them into the boiling water; return the water to a boil, remove and drain the peas, and plunge them into the ice and water. When the peas have cooled, drain them thoroughly and pat them dry.
Make the dressing: Coarsely chop the carrots (about 1 cup) and peel and chop the ginger (about 1 tablespoon). Trim and thinly slice the scallions, keeping the green and with parts separate (about 1/4 cup of each). Combine the carrots, ginger, white parts of the scallions, vegetable oil, 1/4 cup water, rice vinegar, sesame oil, soy sauce, and hot chili sauce in a blender. Blend until smooth; season with salt to taste.
Cut enough of the cabbage and romaine crosswise into 1/2-inch ribbons to make 2 cups of each. Coarsely shred the radishes, if using (about 1 cup). Coarsely crumble the ramen noodles.
Combine the chicken, cabbage, romaine, peas, radishes (if using), almonds, sesame seeds, and green parts of the scallions in a large bowl. Toss with half the dressing. Sprinkle the ramen noodles over the top and serve; pass the remaining dressing.
Although the KCET Cinema Series is temporarily postponed, KCET still offers ways to experience the best in classic movies right in the comfort of your home.
With rent now due for the first time since the coronavirus pandemic hit, many L.A. landlords are urging their tenants to pay rent online. But some tenants are uncomfortable with the push to pay online, which is allowed but cannot be the only option.
Attorneys and advocates for youth offenders say children and young people held at juvenile facilities across L.A. County lack basic protections from the novel coronavirus, despite living under a national emergency and multiple orders from authorities.
All of the food shows in this list are available to watch right now without a membership. Just click the links and press play.
Sara visits a professional forager whose unlikely career led her to supply the great restaurants of New York with "found food."
Asian immigrants of all kinds have come to America and adapted their cuisine to ours in fascinating ways.
California is farming country, and on this episode Sara visits a young farmer who documents his farming life on the vlog, ricefarmingtv.com.
Every month this Napa, California club picks a cookbook from which to sample recipes at a potluck dinner at a member's house. Sara joins to make two versions - chicken and prunes and shrimp tikka with mango chutney.
The clean eating of the Middle East is on display when Sara visits Israeli-American chef Einat Admony to make her signature casserole, sinaya.