A delicious dish with great flavor, we love Asian inspired chicken with a kick of Betsy’s Best. You could marinate chicken tenders placed on skewers and grill, or turn this into a vegetarian recipe and throw vegetables and tofu in the mix. A versatile recipe for everybody!
¼ C soy sauce
¼ C fish sauce
1 1/2 T hot pepper sauce
3 cloves garlic, minced
1 T minced fresh ginger root
4 skinless, boneless chicken breast halves cut into thin strips
1 T sesame oil
3 T brown sugar
1 small sliced onion
¾ C water
1 cup chopped cashews
Step By Step Asian Chicken Salad Recipe Directions:
Step 1: In a large bowl, mix together the soy sauce, fish sauce, hot pepper sauce, garlic, and ginger.
Step 2: Add the chicken, make sure it’s coated, and then marinate in the refrigerator for 2 hours.
Step 3: Heat the sesame oil in a large skillet over medium heat.
Step 4: Stir in the brown sugar until dissolved, then the onion, and cook about five minutes.
Step 5: Lift the chicken pieces from the marinade (saving the marinade mixture) and place into the skillet for about 10 minutes, or until evenly browned and the juice clear.
Step 6: Stir the reserved marinade and ¾ cup water into the skillet with the chicken and bring to a boil.
Step 7: Cook and stir for another 10 minutes.
Step 8: Blend in the Betsy’s Best and add chopped cashews.
Step 9: Enjoy your Asian Chicken Salad Lettuce Wraps!
Turn this into a stir-fry by adding vegetables and place over rice. Remove the red pepper sauce to reduce the heat.