• 1/2 pound snow peas, string removed
• 2 tablespoons sesame seeds
• 2 pounds chicken breasts, boned, skinned, and pounded to 1/4 inch thick
• 1 tablespoon sesame oil
• 1 tablespoon salad oil
• 1 small can water chestnuts, chopped
• Oil for frying
• 4 cups green leaf lettuce, shredded
• 4 green onions, thinly sliced on the diagonal with green
• 1/2 cup cilantro, roughly chopped

Hoisin Dressing

• 2 tablespoons hoisin sauce
• 2 tablespoons lemon
• 2 teaspoons sugar
• 1 tablespoon sesame oil
• 3 tablespoons salad oil

Method

Make Dressing: In a small bowl whisk together hoisin sauce, lemon juice, and sugar. Gradually whisk in oil.  Makes about 1/2 cup. Set aside while preparing main ingredients, but give a good whisking before you pour it over salad.

Cut snow peas on the diagonal in 1/2 inch slices.  Steam over boiling water for three minutes.  Remove, rinse with cold water and set aside.

In a small frying pan over medium-low heat, stir sesame seed until golden-brown, about 6 to 8 minutes.  set aside.

Cut chicken into bite-sized pieces equal to snow peas, about 1/2 inch wide . Sprinkle with salt.

In a heavy saute pan heat oil over medium heat.  Stir in half the chicken (to work in batches) and stir-fry until brown - about 3 minutes. Remove from pan with slotted spoon and set aside. Repeat procedure with second batch of chicken.

Mix chicken with dressing. Stir in snow peas  and water chestnuts.

Mix lettuce, onion, and cilantro in serving bowl. Stir in chicken and sesame seed, and mix gently.

Make Dressing: In a small bowl whisk together hoisin sauce, lemon juice, and sugar. Gradually whisk in oil.  Makes about 1/2 cup. Set aside while preparing main ingredients, but give a good whisking before you pour it over salad.

Serves: 4

Contributor: Raquel Rubin

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