Ingredients
- 34 cup pure maple syrup
- 13 cup dark soy sauce
- tamari
- 12 cup sweet hot mustard
- 12 cup sesame seeds
- a mix of black and white or all white
- 14 cup vegetable oil (3 or 4 turns of the pan
- total)
- 1 13 lbs chicken breast tenders
- salt and pepper
- 1 12 inches fresh gingerroot
- grated or minced
- 3 tablespoons rice vinegar (3 generous splashes)
- 14 cup Chinese duck sauce or 14 cup apricot fruit spread
- 14 cup vegetable oil
- 1 (6 ounce) bag mixed baby greens
- 14 English cucumbers or 14 seedless cucumber
- halved lengthwise then thinly sliced on an angle
- 12 cup shredded carrot
- a couple of handfuls
- 4 scallions
- thinly sliced on an angle
- 14 lb snow peas
- sliced on an angle
- fried Chinese noodles (to garnish) (optional)
Instructions
- Combine syrup, soy and sweet hot mustard in a bowl.
- Season chicken tenders with salt and pepper on both sides.
- Add chicken tenders to 1/2 of the marinade and coat.
- Set aside.
- Reserve the remaining 1/2 for dressing.
- Preheat a large nonstick skillet over medium high heat.
- Spread sesame seeds on a sheet of waxed paper or into a shallow dish.
- Waxed paper will speed your clean up.
- Dip the tenders into the sesame seeds.
- Coat the pan with a thin layer of oil.
- Cook chicken in small batches 3 minutes on each side and remove to plate.
- Whisk ginger, vinegar and the reserved marinade together then stream in the oil while you are continuing to whisk dressing.
- Combine all of the salad ingredients in a bowl.
- Toss with dressing and serve, topping with sesame chicken tenders.
- Toss some crunch into your salad with fried noodles, if desired.
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