Chicken Sesame Stir-Fry Salad Courtesy Of: Sysco Corporation Chicken Sesame Stir-Fry Salad Serves 24 5 mL or 1 tsp Fresh garlic, minced Vegetable cooking spray 500 mL or 2 cups Vegetable stock 10 mL or 2 tsp Peanut butter 5 mL or 1 tsp Granulated sugar 100 mL or 1/3 cup Arrowroot 250 mL or 1 cup Rice vinegar 10 mL or 2 tsp Sesame oil, divided to taste salt and pepper 6 Boneless, skinless chicken breasts 5 mL or 1 tsp Vegetable oil 12 heads Bibb lettuce 2 heads Bok choy leaves 2 heads Fresh raddichio 500 g or 1 lb Fresh bean sprouts 120 g or 4 oz Crispy chow mein noodles 10 mL or 2 tsp Black sesame seeds For sesame peanut vinaigrette, prepare one day in advance. Saute half the garlic and ginger in saucepan sprayed with vegetable cooking spray. When lightly browned, add stock, peanut butter and sugar; bring to a boil. Simmer about 15 minutes. Thicken with arrowroot combined with a small additional amount of vegetable stock, cool. Add vinegar, mixing well. Gradually add 1 1/2 tsp (7 mL ) of the sesame oil, mixing well as you add, refrigerate. Season with salt and pepper. Chill well.

For salad, cut chicken into thin strips, toss lightly in remaining sesame oil, garlic and ginger, plus the vegetable oil. Marinate one hour.

Cut lettuce, bok choy, and raddichio leaves into thin strips, mix well with bean sprouts. Hold in large chilled mixing bowl.

In hot seasoned wok, or large saute pan, stir-fry chicken until cooked, remove and drain off oil.

Toss lettuce mixture with chilled vinaigrette, place in large salad bowl or on plate. Top with hot chicken and crispy noodles, sprinkle with sesame seeds.