3-4 boneless chicken breasts
10 oz. Teriyaki sauce
5-6 green onions (chopped)
16oz. Package of wonton skins (cut into strips)
1 cup rice noodles
Bake chicken breasts for one hour in teriyaki sauce the night before. Cut up chicken and leave in the sauce.Fry wonton skins and rice noodles ( the oil has to be extremely hot for the rice noodles)
Dressing:
3/4 c. Canola oil
1/2 c Japanese rice vinegar
2 teaspoons salt
1tablespoon sesame seed oil
1/3 cup sugar
1teaspoon pepper
Refrigerate dressing for at least two hours
Toss all ingredients with lettuce. Add dressing right before serving.
Recipe Source: Emily Watkins
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment