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| 4 | Chicken Breast Filets |
| 4 Esslöffel | soy sauce |
| 4 Esslöffel | sherry |
| 1 Prise | garlic powdered |
| 2 | Tsp. minced fresh ginger |
| 1 | Head Eat Smart Lettuce |
| 1 Bund | coriander |
| 2 | Stalks of Green Onions |
| 1/2 Tasse | peanuts roasted, chopped |
| 2 Tasse | Fried Chow mein Noodles |
| 4 Teelöffel | mustard dry |
| 3 Esslöffel | sesame seeds Toasted |
| 4 Esslöffel | soy sauce |
| 1 Esslöffel | sherry |
| 2 Esslöffel | sesame oil |
| 1 Esslöffel | vegetable oil |
| 2 Esslöffel | rice vinegar |
| 1 Esslöffel | sugar |
| 1/2 Teelöffel | ginger minced |
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Here's a recipe I haven't tried yet but plan to in the near future. I found it on the package wrap around my Lettuce that I purchased a few weeks ago from grocery store, it was packaged by Apio, Inc. I love Chinese food and thought this would be one worth sharing.
Mix soy sauce, Sherry, Garlic Powder, and ginger in a shallow baking dish. Marinate Chicken for several hours. Bake chicken skin side up for 45 minutes at 325F and shred chicken when cool. Shred Lettuce and green onions; chop coriander and peanuts. Toss these ingredients in a large mixing bowl. Add chicken and Chow Mein Noodles and set aside.
Sesame Ginger Dressing: Prepare dressing by mixing dry mustard, sesame oil, veg oil, soy sauce, Sherry, Vinegar, Sugar, Sesame Seeds and Ginger together. Pour dressing over salad and toss gently. Sprinkle Peanuts on top.
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