Svetlana’s Recipes

Ingredients:

-1/2 lb boneless, skinless chicken breast, sliced into strips
-salt and pepper
-sesame oil
-grapeseed or canola oil

-1/2 head of Napa cabbage, thinly sliced
-1/2 red bell pepper, thinly sliced
-3-4 scallions, sliced
-1 carrot, julienned
-1/2 cup loosely packed cilantro leaves, chopped
-2 tablespoons sesame seeds, toasted

Dressing:
-2 tablespoons tamari (a wheat-free concentrated soy sauce, can also use 3 Tbsp regular soy sauce)
-2 tablespoons dark sesame oil
-2 tablespoons seasoned rice vinegar (or plain rice vinegar with a teaspoon of sugar)
-1 tablespoon grapeseed or canola oil
-1 teaspoon fresh grated ginger
-1 clove garlic, minced
-1/2 teaspoon chili pepper flakes

1. Sprinkle chicken strips with a little salt and pepper and cook them in a small skillet with a little bit of water (just enough so the chicken doesn’t stick)
2. Cover and cook until cooked through (3-5 minutes), turning the pieces over half way through cooking
3. Drain and set aside
4. In a large salad bowl, whisk together the dressing ingredients
5. Add the chicken and salad ingredients and toss well (If you don’t have toasted sesame seeds for the salad, add a tablespoon of tahini or peanut butter to the dressing before tossing)