Makes 4 servings
Here, a colorful stir-fried mixture is served warm on a bed of greens with a gingered vinaigrette providing the delicate Asian flavors. For variety, substitute Chinese wheat-flour noodles for the greens.
For the vinaigrette
1/3 cup white rice vinegar
2 tablespoons canola oil
1 tablespoon soy sauce
2 teaspoons toasted sesame seeds
1 teaspoon Dijon mustard
1 teaspoon finely minced fresh ginger
1 clove garlic, minced
½ teaspoon pepper, or to taste
For the salad
4 cups fresh salad spinach leaves, stems removed
2 tablespoons canola oil, divided
8 ounces boneless, skinless chicken breasts, cut into 2-inch by ½-inch strips
4 cups broccoli florets
3 carrots, cut into 2-inch by ¼-inch strips
2 green onions, finely chopped
2 cloves garlic, minced
Whisk together the vinaigrette ingredients in a small bowl. Taste and adjust the seasoning. Set aside.
Arrange a bed of spinach leaves on 4 dinner plates.
Heat 1 tablespoon of the oil in a large nonstick skillet or wok over medium-high heat. Add the chicken; stir-fry for about 5 minutes, or until it is lightly browned and cooked through. With a slotted spoon, transfer the chicken to a bowl and cover to keep warm.
Heat the remaining 1 tablespoon oil in the pan. Add the broccoli and carrots; stir-fry for about 4 minutes, or until the vegetables are crisp-tender. Add the green onions and garlic; continue to cook only until they are softened. Reduce the heat to medium; stir in the chicken strips. Whisk the vinaigrette and add ¼ cup; stir gently until warm, taking care that the vinaigrette does not evaporate.
To serve, spoon the stir-fried mixture over the spinach leaves and drizzle with the vinaigrette.
The vinaigrette may be made in advance; it will keep for 1 week in a tightly closed container in the refrigerator. If possible, bring to room temperature before using in this recipe. The stir-fried chicken and vegetables can be prepared in advance, tossed with the vinaigrette, and refrigerated separately. Assemble the chilled salads just before serving.
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