SESAME GINGER CHICKEN AND
NEXT DAY SESAME GINGER CHICKEN SALAD

1/3 cup plum sauce
1/4 cup water
3 tablespoons hoisin sauce
3 teaspoons toasted sesame seeds
1/2 teaspoon Oriental chili sauce or several dashes hot sauce
1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
1 clove garlic, minced
6 boneless, skinless chicken breasts or thighs (2 pounds total; 9 breasts or thighs if making next-day salad)

FOR SAUCE:
In a small saucepan, combine plum sauce, water, hoisin sauce, sesame seeds, chili sauce, ginger and garlic. Bring to a boil over medium heat, stirring frequently; reduce heat. Cover and simmer for 3 minutes. Remove from heat.

TO GRILL:
Place chicken on grill rack directly over medium-high heat and grill for 14 minutes or until no longer pink, turning once halfway through grilling. Brush twice with sauce during the last 6 minutes of grilling.

Yield: 6 or 9 servings

NEXT DAY SESAME GINGER CHICKEN SALAD

FOR DRESSING:
1/3 cup canola oil
3 tablespoons soy sauce
3 tablespoons rice vinegar
2 tablespoons granulated sugar
1-inch fresh ginger grated or 1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon black pepper
FOR SALAD:
1 (10 ounce) bag mixed greens
1/4 pound snow pea pods, sliced at an angle
1 (8 ounce) can sliced water chestnuts
3 green onions, sliced at an angle
1/2 cup grated carrot
Leftover sesame ginger chicken, sliced at an angle
1/4 cup slivered almonds or chow mein noodles, or both

In a small bowl, whisk together canola oil, soy sauce, rice vinegar, sugar, ginger, salt and pepper.

In a large bowl combine mixed greens, pea pods, water chestnuts, onions and carrot. Drizzle with dressing, tossing to coat. Top with chicken and almonds and/or noodles.

Yield: 4 servings
Source: Katie's Cuisine - Help Me Rhonda show, KDAL-AM 610