Chicken Recipes

WARM STIR-FRIED SALAD

Warm salads are becoming increasingly popular because they are delicious and nutritious. Arrange the salad leaves on four individual plates, so the hot stir-fry can be served straight from the wok, making sure the lettuce remains crisp and the chicken warm.

INGREDIENTS
2 chicken breasts, about 8 ounces each, boned and skinned
1 tablespoon chopped fresh tarragon
2-inch piece fresh ginger, peeled and finely chopped
3 tablespoons light soy sauce
1 tablespoon sugar
1 tablespoon sunflower oil
1 head Chinese lettuce
1/2 frisée lettuce or curly endive, torn into bite-size pieces
1 cup unsalted cashews
2 large carrots, peeled and cut into fine strips
salt and black pepper

SERVES 4

1. Cut the chicken into fine strips and place in a bowl.

2. To make the marinade, mix together in a bowl the tarragon, ginger, soy sauce, sugar and seasoning.

3. Pour the marinade over the chicken strips and marinate for 2—4 hours.

4. Strain the chicken from the marinade, reserving the liquid. Heat a wok or large frying pan, then add the oil. When the oil is hot, stir-fry the chicken for 3 minutes, add the marinade and simmer for 2—3 minutes.

5. Slice the Chinese lettuce and arrange on a plate with the frisée. Toss the cashews and carrots together with the chicken and sauce, pile on top of the bed of lettuce and serve immediately.