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Food & Entertaining

Pei Wei Spicy Chicken Salad

Author: Chef Eric Justice
Issue: August, 2007, Page 86
RECIPE ADAPTED FOR PHOENIX HOME & GARDEN BY CHEF ERIC JUSTICE OF PEI WEI ASIAN DINER INC.


Serves 4

Chinese Chicken Stock

2 cups low-sodium chicken broth
1/4 cup rice wine vinegar
2 tablespoons sugar
2 teaspoons kosher salt
2 tablespoons oyster sauce
1/4 teaspoon white pepper


Pei Wei Sauce
1 cup sugar
3/4 cup white vinegar


Salad
1 1/2 pounds mixed greens
3 Roma tomatoes, diced
1/2 pound snap peas, cut into 1/2-inch slices
3 carrots, julienned
1/4 cup sliced green onions
1/2 cup thinly sliced cucumbers
Store-bought Asian vinaigrette, to taste
1 cup rice noodles, for garnish
2 tablespoons chopped fresh cilantro, for garnish


Fried Chicken
2 pounds boneless chicken breast, cut into 1-inch        cubes
2 cups all-purpose flour, seasoned with 1/2 teaspoon white pepper and 1 teaspoon salt
1 quart soybean oil
2 tablespoons Chinese Chicken Stock
1/2 cup Pei Wei Sauce
1 tablespoon chili paste
1 teaspoon cornstarch



Photography by David B. Moore
 
1. In a saucepan, simmer Chinese Chicken Stock ingredients over medium-high heat a few minutes until sugar has dissolved. Remove from heat and cool. In another
saucepan, repeat step with Pei Wei Sauce
ingredients.

2. In a bowl, add salad ingredients (except rice noodles and cilantro) and toss to coat evenly with dressing.

3. Dust chicken cubes with seasoned flour and shake off excess. Heat soybean oil in a saucepan to 350 degrees, and fry chicken 2 1/2 minutes. When cooked through, arrange chicken on an oven-safe plate lined with paper towels and place in a warm oven.

4. In a wok or sauté pan placed over high heat, whisk together Chinese Chicken Stock, Pei Wei Sauce and chili paste. To thicken sauce, mix in cornstarch. Add chicken and toss until evenly coated with sauce.

5. Spoon hot chicken over salad, garnish with rice noodles and cilantro, and serve immediately.


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