Sesame Chicken Stir-fry Salad

• 1/3 cup (80 ml) vegetable oil
• 2 tbsp (30 ml) lemon juice
• 2 tsp (10 ml). soy sauce
• 1 dash hot pepper sauce
• 1 tsp (5 ml). vegetable oil
• 1 lb (.5 kg). boneless skinless chick breasts thinly sliced
• 1 cup (225 ml) thinly sliced carrots
• 2 garlic cloves, pressed
• 1 (1 1/2 in.) piece gingerroot, peeled and finely chopped or 1/4 tsp (1 ml) ground ginger.
• 2 tbsp (30 ml) sesame seeds
• 1 8 oz (224 grm). can pineapple chucks, drained
• 1/4 cup (60 ml) sliced green onions
• 1 10 oz (280 grm). package fresh spinach leaves

1. For dressing, wisk all dressing ingredients in small bowl; set aside.
2. For salad, heat oil in wok or deep sided 12 inch skillet over medium heat.
3. Add chicken, carrots, garlic, gingerroot and sesame seeds; stir to coat with oil.
4. Stir-fry 4-5 min.
5. or until chicken is no longer pink in center.
6. On serving platter, arrange pineapple and green onions on top of spinach leaves.
7. Top with chicken mixture; drizzle with dressing.
8. Toss gently.

vegetable oil, lemon juice, soy sauce, pepper sauce, vegetable oil, chick breasts, carrots, garlic, gingerroot, sesame seeds, pineapple, green onions, fresh spinach leaves

Taken from online-cookbook.com/goto/cook/rpage/001799 (may not work)