Chinese Chicken Salad

• 3 to 4 chicken breast halves
• 2 tsp. vegetable oil
• 2 cloves garlic, grated
• 1 Tbsp. fresh ginger, grated
• 1/2 c. Mirin (sweet cooking sake)
• 1/2 c. brown sugar
• 1/2 c. soy sauce
• 2 Tbsp. sesame oil
• 1/2 c. rice vinegar (or any sweet vinegar)
• 1 head lettuce, shredded
• 1 bunch green onions, slivered
• fried wonton skins
• toasted sesame seed

1. Clean, debone and skin chicken; cut each breast half into four pieces; pat dry.
2. Place vegetable oil, garlic and ginger in a medium skillet on medium heat; lightly brown chicken on all sides. Spoon off excess fat.
3. Add Mirin and brown sugar, cook until sugar is dissolved and turning chicken to coat.
4. Add soy sauce but do not stir.
5. Bring to a boil and let boil one minute, then continue turning chicken to coat.
6. When chicken is cooked through, remove skillet from heat.
7. Set chicken aside on a plate to cool, then shred.

chicken, vegetable oil, garlic, fresh ginger, brown sugar, soy sauce, sesame oil, rice vinegar, head lettuce, green onions, wonton skins, sesame seed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=956253 (may not work)