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1/3 cup seasoned rice vinegar 75 mL
1 tbsp soy sauce 15 mL
1 1/2 tsp each, sugar and Oriental sesame oil 7 mL
7 cups iceberg lettuce, finely shredded 1.75 L
3 cups bite-size pieces of radicchio 750 mL
1/3 cup lightly packed fresh cilantro leaves 75 mL
1/4 cup green onions, finely sliced 60 mL
1 lb boneless, skinless chicken breast, cut into thin strips 450 g
2 cloves garlic, crushed 2
cilantro sprigs
In a small bowl, stir together vinegar, 1 tbsp/15 mL water, soy sauce, sugar, and oil; set aside.
In a large serving bowl, combine lettuce, radicchio, cilantro leaves, and onions; cover and set aside.
In a wide nonstick frying pan, combine chicken, 1 tbsp/15 mL water, and garlic. Stir-fry over medium-high heat until chicken is no longer pink in center (3 to 4 minutes). Add water, a little at a time, if pan appears dry. Add vinegar mixture to pan and bring to a boil. Quickly pour chicken and sauce over greens then mix gently but thoroughly.
Garnish with cilantro sprigs and serve immediately.
1 tbsp soy sauce 15 mL
1 1/2 tsp each, sugar and Oriental sesame oil 7 mL
7 cups iceberg lettuce, finely shredded 1.75 L
3 cups bite-size pieces of radicchio 750 mL
1/3 cup lightly packed fresh cilantro leaves 75 mL
1/4 cup green onions, finely sliced 60 mL
1 lb boneless, skinless chicken breast, cut into thin strips 450 g
2 cloves garlic, crushed 2
cilantro sprigs
In a small bowl, stir together vinegar, 1 tbsp/15 mL water, soy sauce, sugar, and oil; set aside.
In a large serving bowl, combine lettuce, radicchio, cilantro leaves, and onions; cover and set aside.
In a wide nonstick frying pan, combine chicken, 1 tbsp/15 mL water, and garlic. Stir-fry over medium-high heat until chicken is no longer pink in center (3 to 4 minutes). Add water, a little at a time, if pan appears dry. Add vinegar mixture to pan and bring to a boil. Quickly pour chicken and sauce over greens then mix gently but thoroughly.
Garnish with cilantro sprigs and serve immediately.
