- 12 wonton skins, cut into 1/8-inch strips, separated
- 1/2 pound snow peas, ends trimmed and strings removed
- 1 pound chicken cutlets
- Togarashi or Asian seasoning
- Freshly ground black pepper
- 2 tablespoons vegetable oil
- 4 cups shredded Napa or other green cabbage
- 1/2 cup thinly sliced red onions
- 1 tablespoon chopped mint leaves
- 1 tablespoon chopped cilantro leaves
- Hoisin Dressing, recipe follows
- Green onions, sliced on bias, garnish
- 1 tablespoon lightly toasted sesame seeds, garnish
Preheat the oven to 375 degrees F.
Spread the wonton strips on a baking sheet and bake for 5 minutes. Remove from the oven and toss to separate. Continue baking until light brown and crisp, about 8 minutes. Let cool.
In a small saucepan of boiling salted water, blanch the snow peas until tender, about 1 minute. Shock in ice water and pat dry.
Season the chicken cutlets with togarashi or Asian seasoning and pepper on both sides. Heat a large saute pan over medium-high heat. When the pan is hot, add the oil and heat. Add the chicken cutlets, in batches if necessary, and cook for 1 minute on each side, or until just cooked through. Remove from the pan and set aside while you prepare the salad.
In a large bowl, combine the cabbage, snow peas, red onions, mint and cilantro in a large bowl.
Cut the chicken into strips.
Toss the cabbage mixture with 1/2 cup of the hoisin dressing, and divide mixture between 4 plates. Arrange the sliced chicken on the salad and drizzle with remaining 1/2 cup dressing. Garnish with wonton strips, green onions, and sesame seeds.
- 1/2 cup hoisin sauce
- 1/4 cup rice vinegar
- 2 tablespoons sesame oil
- 2 teaspoons soy sauce
- 1 teaspoon minced garlic
- 1/2 teaspoon red pepper flakes
In a small bowl, combine the ingredients and whisk well to blend. (Will keep in an airtight container, refrigerated, for up to 5 days.)
Yield: 1 cup