Ingredients

  • 4 boneless chicken breasts, remove skin, slice into strips
  • Marinade
    • ½ cup pure maple syrup
    • ⅓ cup soy sauce
    • ½ teaspoon dry mustard, Colmans or Chinese Mustard
  • Chicken
    • ½ cup sesame seeds, black and/or white
    • 2 tablespoons vegetable oil
  • Dressing
    • 1 ½" fresh ginger root, peel, grate
    • ½ cup rice vinegar
    • ¼ cup All fruit Apricot Fruit Spread
    • ⅓ cup vegetable oil
  • Salad
    • 4 oz. rice thread noodles, Rice Sticks
    • 1 head leaf lettuce, Clean, tear into bite size pieces
    • ½ English cucumber, halve, thinly slice on angle
    • 1 medium carrot, peel, grate
    • 4 green onions, thinly slice on angle

Directions

1. Combine syrup, soy and dry mustard in a bowl until well blended. Pour half of marinade into zip-lock bag and add chicken strips. Seal, coat well.
2. Reserve remaining half for salad dressing.
3. Bring 1 1/2 quarts of salted water to boil.
4. Spread sesame seeds on sheet of wax paper placed next to stove. Place chicken in one layer on wax paper to coat with sesame seeds. Heat skillet with 2 tablespoons vegetable oil until oil shimmers. Fry chicken in small batches, about 3 minutes a side. Remove from heat to serving platter and cover with foil.
5. Dressing: Whisk reserved marinade with ginger and vinegar. Add oil in steady stream while continuing to whisk.
6. Salad: Cook rice thread noodles until done, about 3 minutes. Drain and rinse with cold water.
7. Combine all salad ingredients in a large bowl and toss with dressing.
8. Portion out noodles to plates or large bowls. Portion out salad into bowls with noodles. Top with sesame chicken. Serve immediately.



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