Cook The Book: Chinese Chicken Salad Recipe

Name: Cook The Book: Chinese Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unseasoned rice vinegar; 2 tablespoons light brown sugar; 1 1/2 tablespoons soy sauce; 1 tablespoon Sriracha chili sauce; 1 1/2 teaspoons grated fresh ginger; 1/4 cup canola or grapeseed oil; Salt; 1/2 pound asparagus, bottoms trimmed and cut diagonally into 1-inch pieces; 2 navel oranges or 1 can (11 ounces) mandarin orange slices, drained; About 1 1/2 cups vegetable oil for frying; 4 fresh won ton wrappers (about 3 1/2 inches each), cut into 1/4-inch-wide strips; 6 cups finely shredded cabbage; 2 cups cubed cooked chicken; 1 large firm-ripe avocado, pitted, peeled, and cubed; 4 green onions, trimmed and sliced diagonally; 2 tablespoons sesame seeds, toasted

Servings: persons

2 tablespoons unseasoned rice vinegar
2 tablespoons light brown sugar
1 1/2 tablespoons soy sauce
1 tablespoon Sriracha chili sauce
1 1/2 teaspoons grated fresh ginger
1/4 cup canola or grapeseed oil
Salt
1/2 pound asparagus, bottoms trimmed and cut diagonally into 1-inch pieces
2 navel oranges or 1 can (11 ounces) mandarin orange slices, drained
About 1 1/2 cups vegetable oil for frying
4 fresh won ton wrappers (about 3 1/2 inches each), cut into 1/4-inch-wide strips
6 cups finely shredded cabbage
2 cups cubed cooked chicken
1 large firm-ripe avocado, pitted, peeled, and cubed
4 green onions, trimmed and sliced diagonally
2 tablespoons sesame seeds, toasted

1
In a bowl, whisk together vinegar, brown sugar, soy sauce, chili sauce, and ginger. Slowly drizzle in oil, whisking constantly. Season with salt. Set dressing aside.
2
In a 2- to 3-quart pan over high heat, bring about 1 quart water to a boil. Add asparagus and cook until crisp-tender, 2 to 3 minutes. Drain, then plunge asparagus into ice water to stop the cooking. Drain and set aside.
3
Cut off and discard ends from oranges. Following curve of fruit, cut off peel and outer membrane. Slice oranges crosswise into 1/4-inch-thick rounds, then cut rounds into quarters. Set aside.
4
Pour oil into a 3- to 4-quart pan (oil should be about 1/2 inch deep) and set over medium-high heat. When oil reaches 350u00b0F, add won ton strips and fry, stirring, until golden brown on both sides, about 30 seconds total. With a slotted spoon, transfer to paper towels.
5
In a large serving bowl, toss cabbage, chicken, and asparagus with dressing. Top with avocado, orange slices, and won ton strips, then garnish with green onions and sesame seeds.
6
Toast sesame seeds in a nonstick frying pan over medium heat, shaking often, until golden brown, 5 to 7 minutes.

356

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons unseasoned rice vinegar, 2 tablespoons light brown sugar, 1 1/2 tablespoons soy sauce, 1 tablespoon Sriracha chili sauce, and more.

Yes, Cook The Book: Chinese Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cook The Book: Chinese Chicken Salad

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