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A sweet and tangy dressing tossed with fresh mixed vegetables and chicken seasoned with classic Chinese ingredients. You will want to make this dressing to keep on hand. No time on your hands?


Great way to use up your leftover rotisserie chicken in this recipe. The mochi crunch adds a fun component and texture to this salad.

Posted By: Deirdre K Todd
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Prep Time: 60 minutes | Cook Time: 10-15 minutes | Ready In: 70-75 minutes
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2 chicken thighs, boneless, skinless, sliced
3 c. won bok (napa cabbage)shredded
1 c. bean sprouts
1 c. iceberg lettuce, shredded
1/4 c. each chopped green onion, fresh cilantro leaves
Garnish: 1/4 c. mochi crunch, crushed
1/2 c. hoisin sauce
4 cloves garlic, chopped
2 TB fresh ginger, grated
2 TB Chinese 5-spice
1/2 tsp. each salt, white pepper
2 tsp. peanut oil, for frying
1/3 c. sesame seed oil
¼ c. each catsup, sugar
2 TB each hoisin sauce, white vinegar
1 TB sesame seeds, toasted, crushed
1 tsp. salt

Cooking Process:

In a mixing bowl, combine chicken with marinade ingredients; marinate 1 hour. In a mixing bowl, combine dressing ingredients; reserve. In a skillet over medium heat, brown chicken in oil. Keep warm. In a large mixing bowl, toss together won bok, bean sprouts, lettuce, green onion and cilantro. Drizzle with dressing as desired. Transfer onto serving plates. Divide chicken among salad. Sprinkle with mochi crunch. Optional to substitute Seasoned Chicken Recipe. Serves 2 entrees.