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Sunday, May 3, 2015

KB Cooks — Chinese Chicken Salad

So a quick preface, I don't cook. I bake, but cooking is not something I enjoy, it's not something I am good at, and it's not something I care to figure out because in my attempt I will probably cut off a finger or burn down my house. I am so lucky because my boyfriend, KB, is an amazing cook! So when he makes us dinner I'm going to share his recipes with you! 

So straight from KB

1 small head savoy or Napa cabbage
1 green onion
1 package ramen noodles
2 tbsp sesame seeds

½ cup olive oil
3 tbsp balsamic vinegar
1 tbsp sugar
pinch of chinese five spice seasoning

Chicken Strips:
½ tsp chinese five spice seasoning
¼ cup soy sauce
2 tsp rice vinegar
1 tbsp chili paste
1 tsp sesame oil
1 tsp fish sauce
2 tbsp roasted garlic paste
1 package chicken tenders (about 6 tenders)

Preheat the oven to 350 degrees.

Whisk all the marinade ingredients to combine, then pour over chicken tenders. Let sit while you make the rest of the salad.

Open the package of ramen noodles, and unfold the block of noodles so it snaps into two thin sheets. Lay the noodles on a sheet tray and bake until light golden brown.

Toast the sesame seeds in a skillet over medium high heat until golden brown. Pour them into a bowl and set aside. 

Return the pan to the heat, and lay the chicken tenders in the pan. Wooden chopsticks work great for handling the chicken, since they can be thrown away afterward. Cook for a few minutes until the chicken starts to sear, then flip over and cover with the leftover marinade. Continue cooking for about 8 minutes. 

Every few minutes, flip the chicken, then tilt the skillet to the side, and spoon the sauce over the chicken tenders. 

Cook until the sauce reduces to a thick glaze, and the chicken is firm to the touch. Set the chicken aside to rest, and cover with any extra glaze from the pan.

This was supposed to be a simple recipe, but cooking this with my new kitchen skillet blew my mind a little. This bad boy has the best nonstick power I’ve ever come across. You don’t even have the option of deglazing – you can reduce until you’re red in the face but not a drop sticks. Seriously. Buy this pan. If you enjoy cooking this will make your life so much better!

Cut the cabbage into small shreds and the green onion into thin slices. 

Toss in a large bowl with the sesame seeds and crumbled ramen noodles. 

Dress to taste, and top with sliced chicken tenders.

Enjoy your dinner!! And thanks KB for being my sunlight and making sure I don't starve! 

Love you all!

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