Asian Chicken Salad with Cellophane Noodles

Asian-Chicken-Salad-with-Cellophane-noodlesIngredients:

• 3½ oz chicken breast
• ½ oz Chinese five-spice powder
• 1/4 oz sesame oil
• 1/8 oz peanut oil
• 1 garlic clove, chopped
• 1 tsp ginger, chopped
• ½ oz carrot, bias cut
• ½ oz bok choy, bias cut
• ½ oz Napa cabbage, shredded
• 1/4 oz red bell pepper, julienned
• 2 oz garlic soy vinaigrette
• Cellophane noodles

Method:

1. Grill the chicken breast. Toss with 5-spice powder.

2. Heat oils in sauté pan until hot, adding garlic and ginger. Then, add carrot, bok choy, napa cabbage, and pepper. Cook 30 seconds. Remove from heat and stir in garlic soy vinaigrette.

3. Heat oil in wok. When hot, put the noodles in for 30 seconds.