Oriental Chicken Salad

• 1 lb. skinless, boneless chicken breasts
• 1/4 c. light soy sauce
• 1 Tbsp. sesame oil
• 1 clove garlic, crushed
• 1 red pepper, cut in 2 x 1/4-inch strips
• 3 green onions, cut in 1-inch diagonal slices
• 2 carrots, cut in 1/4-inch diagonal slices and parboiled 3 to 5 minutes
• 1/4 lb. snow peas, trimmed and parboiled 1 to 2 minutes
• water
• 1 Tbsp. white vinegar
• 3/4 tsp. powdered ginger

1. Place chicken in large skillet; add water to cover.
2. Bring to boil over high heat.
3. Reduce heat to low; cover and simmer 15 to 20 minutes or until chicken is tender and juices run clear when pierced with a fork.
4. Drain and cut into small, bite-size pieces when cool enough to handle.
5. Set aside.

skinless, light soy sauce, sesame oil, clove garlic, red pepper, green onions, carrots, snow peas, water, white vinegar, powdered ginger

Taken from www.cookbooks.com/Recipe-Details.aspx?id=179899 (may not work)