SESAME CHICKEN GARDEN SALAD

Prepare your garden salad:

• Shredded/Diced Lettuce - Romaine, Iceberg, Spinach, Field Greens
• Sliced Vegetables – Carrots, Zucchini, Summer Squash, Cucumber, Scallions, Water Chestnuts
• Shredded Cheese  - Mild Cheddar, Monterey Jack
• Toppings - Croutons, Fried Noodles

Prepare the Sesame Chicken:

• Prepare skinless boneless chicken breasts by making thin slices across the grain of the breasts.
• In an iron skillet, heat olive oil, and gently sauté sliced chicken until lightly browned.
• Season chicken lightly with salt, pepper while browning.
• Once browned, add Szechuan Sesame Sauce (see below).
• Sauté until the sugar in the sauce thickens and begins to caramelize, coating the chicken. 
• Remove from heat, add sesame seeds, diced scallions, and set aside for a few moments.
• When ready to serve, dish sesame chicken slices on top of the prepared garden salads.

SZECHUAN SESAME SAUCE

• 3 tablespoons sesame oil
• 1 teaspoon ginger, minced
• 1 clove garlic, minced
• ½ teaspoon crushed chili peppers (or 1 teaspoon chili pepper paste)
• 2 cups chicken broth
• 1/4 cup cornstarch
• 1/2 cup light brown sugar
• 2 tablespoons soy sauce
• 3 tablespoons toasted sesame seeds, for garnish 
• 2 to 3 tablespoons finely chopped scallions, for garnish

      To make the sauce: 

• In a saucepan, add the sesame oil over low heat.
• Add the ginger and garlic and gently brown until fragrant, about 2 to 3 minutes.
• In a mixing bowl combine the remaining sauce ingredients and stir to dissolve the cornstarch.
• Gently pour into the saucepan with the ginger and garlic.
• Stir as you pour - the cornstarch thickens quickly.

DavidLee Recipes © 2010