Chinese Chicken Salad

Servings: 4 | Serving size: about 3 cups

Cooking Time: 45 Minutes

This recipe can easily be multiplied by keeps well for 24 hours.

Ingredients

• 3 quarts water
• 8 ounces brown rice or buckwheat soba noodles
• 3 tsp. dark sesame oil (divided)
• 16 oz boneless, skinless chicken thighs (thinly sliced)
• 4 ounces shiitake mushrooms (thinly sliced)
• 1 Tbsp. low-sodium soy sauce or gluten-free tamari sauce
• 3 Tbsp. hoisin sauce
• 2 Tbsp. rice vinegar
• 2 Tbsp. pineapple juice
• 8 ounces napa cabbage (thinly sliced)
• 8 ounces carrots (peeled and thinly sliced)
• 4 ounces snow peas
• 2 mandarin oranges (peeled and sectioned)
• 1/4 cup slivered almonds
• 2 tsp. black sesame seeds (optional)

Place a large skillet in the oven and preheat to 375°F.

Place the water in a medium stock pot over high heat.

When water boils, add the noodles and cook for 8 to 12 minutes until just tender.

Drain, shaking off excess water, then place in a large mixing bowl.

Add 2 teaspoons of the sesame oil, toss until coated.

Cover and place in refrigerator.

Add the chicken to the hot pan in the oven and cook for 5 minutes.

Stir the chicken and add the mushrooms.

Cook for another 10 minutes. Stir frequently.

Remove the chicken from the oven and let cool for 10 minutes. Place in the refrigerator to chill.

While the chicken is cooking, whisk together hoisin sauce, rice vinegar, and pineapple juice in a small bowl and add to the bowl with the noodles.

When the chicken is cool fold together with the udon noodles, napa cabbage, carrots, snow peas and almonds.

Serve topped with the mandarin oranges and sesame seeds.