Asian Shredded Chicken

12 ingredients
8 steps

Ingredients

  • 1 (3-inch) piece fresh ginger, thinly sliced
  • 1 1/2 pounds boneless skinless chicken breast halves
  • 2 tablespoons soy sauce
  • 2 tablespoons seasoned rice vinegar
  • 1/2 teaspoon dried hot red pepper flakes
  • 1 teaspoon Asian sesame oil
  • 2 tablespoons vegetable oil
  • 1 pound fresh shiitake mushrooms, stems discarded and caps thinly sliced
  • 4 scallions, cut crosswise into thirds, then lengthwise into julienne strips
  • 3 garlic cloves, minced
  • 1/2 cup chopped fresh cilantro
  • Soft-leafed lettuce for serving

Directions

  1. 1
    Bring 1 1/2 inches water to a boil with ginger in a deep 12-inch skillet and add chicken.
  2. 2
    Poach at a bare simmer, turning over once, until just cooked through, 8 to 12 minutes.
  3. 3
    Transfer chicken with a slotted spoon to a plate and when cool enough to handle, finely shred.
  4. 4
    Whisk together soy sauce, vinegar, red pepper flakes, and sesame oil in a large bowl to make dressing.
  5. 5
    Heat vegetable oil in cleaned skillet until hot but not smoking, then saute mushrooms over moderately high heat, stirring, until golden, about 6 minutes.
  6. 6
    Add scallions, garlic, and salt and pepper to taste and saute, stirring, until scallions are just softened, about 1 minute.
  7. 7
    Add to dressing, then add chicken and cilantro and toss.
  8. 8
    Serve chicken salad with lettuce.

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