Red Chicken Salad

• 4 boneless chicken breasts (skinless)
• 2 tablespoons red curry paste
• 2 tablespoons vegetable oil (or peanut oil)
• 1 head napa cabbage, shredded
• 1 cup bok choy, torn into large pieces
• 12 head savoy cabbage, shredded
• 2 shallots, finely chopped
• 2 garlic cloves, crushed
• 1 tablespoon rice wine vinegar
• 2 tablespoons sweet chili sauce
• 2 tablespoons thai soy sauce

1. Score the chicken several times and rub the curry paste into each cut.
2. Cover and let chill overnight.
3. When ready to cook, heat a wok over medium heat, then add the chicken and cook for 5-6 minutes, turning once of twice, until cooked through.
4. Keep warm.
5. Heat a separate wok, then add 1 tablespoons of the oil.
6. Add the napa cabbage, bok choy, and savoy cabbage and stir-fry until just wilted.
7. Add the remaining oil, shallots, and garlic and stir-fry until just tender, but not browned.
8. Add the vinegar, chili sauce and soy sauce.
9. Remove from the heat.
10. Arrange the stir-fried vegetables on four serving plates.
11. Slice the chicken and arrange on top of vegetables and drizzle the hot dressing over the dish.
12. Serve immediately.

chicken breasts, red curry, vegetable oil, cabbage, bok choy, cabbage, shallots, garlic, rice wine vinegar, sweet chili sauce, soy sauce

Taken from www.food.com/recipe/red-chicken-salad-488803 (may not work)