Red Chicken Salad

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 boneless chicken breasts (skinless)
• 2 tablespoons red curry paste
• 2 tablespoons vegetable oil (or peanut oil)
• 1 head napa cabbage, shredded
• 1 cup bok choy, torn into large pieces
• 1/2 head savoy cabbage, shredded
• 2 shallots, finely chopped
• 2 garlic cloves, crushed
• 1 tablespoon rice wine vinegar
• 2 tablespoons sweet chili sauce
• 2 tablespoons thai soy sauce

Recipe

• 1 score the chicken several times and rub the curry paste into each cut. cover and let chill overnight.
• 2 when ready to cook, heat a wok over medium heat, then add the chicken and cook for 5-6 minutes, turning once of twice, until cooked through. keep warm.
• 3 heat a separate wok, then add 1 tablespoons of the oil. add the napa cabbage, bok choy, and savoy cabbage and stir-fry until just wilted. add the remaining oil, shallots, and garlic and stir-fry until just tender, but not browned. add the vinegar, chili sauce and soy sauce. remove from the heat.
• 4 arrange the stir-fried vegetables on four serving plates. slice the chicken and arrange on top of vegetables and drizzle the hot dressing over the dish. serve immediately.