Asian Sesame Chicken And Slaw

 Wow, I dug deep into the archives for this recipe. It comes from Working Mother Magazine of July 1999. This was a part of my cooking extravaganza this past weekend and it was a great step back through the cookbook.

This is served hot over rice, but it makes a great cold salad if there are any leftovers!1 cup long-grain white rice

1 1/2 tsp salt, divided

6 Tbsp Canola oil

1/4 cup rice vinegar

2 Tbsp Aisan sesame oil

1 Tbsp peeled minced fresh ginger

2 tsp reduced sodium soy sauce

1 lb boneless skinless chicken tenders, cut into 1 inch chunks

1 bag (16 oz) shredded cabbage or coleslaw mix

3 scallions thinly sliced

8 oz snow peas, trimmed

1 medium red pepper, thinly sliced

1/3 cup salted roasted peanuts

In a medium saucepan over high heat, combine rice, 1/2 tsp of the salt and 2 cups water; Bring to a boil; reduce heat, cover and simmer about 19 minutes, or until water is absorbed.

In a medium bowl, whisk together canola oil, vinegar, sesame oil, ginger and soy sauce. In another medium bowl, toss chicken with 2 Tbsp of the dressing and remaining 1 tsp. of salt. In a large serving bowl combine cabbage and scallions.

In a large nonstick skillet over medium high heat cook chicken 6 minutes, stirring. Add snow peas, red pepper and 2 Tbsp of the dressing. Saute 2 minutes. Remove from heat and toss with cabbage mixture along with remaining dressing. Garnish with peanuts. Serve with rice. Serves 4.