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Wedding Dash: Ready, Aim, Love
Help Quinn plan her spectacular wedding!
Youda Legend: The Curse of the Amsterdam Diamond
Explore the beautiful city of Amsterdam!
Cooking Academy 2: World Cuisine
There's a whole world of food for you to prepare!
Sport Hotel Village, Andorra
4 stars,
Tallink Spa & Conference Hotel, Estonia
4 stars,
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| 1/2 lb boneless, skinless chicken breast, sliced into strips Salt and pepper Sesame oil Grapeseed or canola oil 1/2 head of Napa cabbage, thinly sliced 1/2 red bell pepper, thinly sliced 3-4 scallions, sliced 1 carrot, julienned 1/2 cup loosely packed cilantro leaves, chopped 2 Tbsp sesame seeds, toasted Dressing: 2 Tbsp tamari (a wheat-free concentrated soy sauce, can also use 3 Tbsp regular soy sauce) 2 Tbsp dark sesame oil 2 Tbsp seasoned rice vinegar (or plain rice vinegar with a teaspoon of sugar) 1 Tbsp grapeseed or canola oil 1 teaspoon fresh grated ginger 1 clove garlic, minced 1/2 teaspoon chili pepper flakes 1 Sprinkle chicken strips with a little salt and pepper and cook them in a small skillet with a little bit of water (just enough so the chicken doesn't stick). Cover and cook until cooked through (3-5 minutes), turning the pieces over half way through cooking. Drain and set aside. 2 In a large salad bowl, whisk together the dressing ingredients. Adjust to taste. Add the chicken and salad ingredients and toss well. (If you don't have toasted sesame seeds for the salad, add a tablespoon of tahini or peanut butter to the dressing before tossing.) Serves 4.   |
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