Hot or Cold Indonesian Chicken Salad

There are two choices for serving this tasty Indonesian chicken salad, hot over rice, or cold over salad greens. It's wonderful either way!

Recipe Ingredients:

4 boneless, skinless chicken breast halves, cut into 1-inch strips
1 tablespoon peanut oil
1 teaspoon fresh grated gingerroot
1 clove garlic, minced
1 cup diagonally-sliced green beans
1 cup matchstick sliced carrots
1/2 teaspoon salt
1 tablespoon granulated sugar
1/4 cup cider vinegar
1/4 teaspoon turmeric
1/4 cup water
1/4 cup canned unsweetened coconut milk
1 cup sliced and peeled cucumbers
1/3 cup sliced green onion
1/2 teaspoon freshly ground pepper
1/4 cup chopped honey roasted peanuts for accompaniment
Hot cooked rice or lettuce or accompaniment

Cooking Directions:

1. In large heavy non-stick frypan or wok, pour oil and heat over medium high temperature about 1 minute.
2. Add chicken, gingerroot and garlic; stir-fry about 3 minutes.
3. Add beans and cook 3 minutes more.
4. Add carrots, salt, sugar, vinegar, turmeric and water; stir-fry 3 minutes more.
5. Stir in coconut milk, cucumbers, green onion and pepper; stir-fry about 1 minute to heat through.
6. To serve hot, top with peanuts and serve with hot rice.
7. To serve cold, refrigerate in shallow dish at least 2 hours or overnight; arrange on lettuce and sprinkle with peanuts.

Makes 4 servings.

Tip: Prepare vegetables and measure all ingredients before starting to cook so vegetables will remain crisp and not overcook.

Nutritional Information Per Serving (1/4 of recipe): 363 calories; 42.8 protein; 13.7 g total fat; 5.0 g saturated fat; 16.0 g carbohydrates; 99 mg cholesterol; 423 mg sodium.

Recipe provided courtesy of the National Chicken Council. Used with permission.