Asian Crunch Chicken Salad

Ingredients

2 boneless, skinless chicken breasts cut into 2” chunks

1/3 cup low sodium Tamari or soy sauce

2 cloves garlic, minced

1 teaspoon fresh ginger, minced

1 teaspoon dark brown sugar

1 teaspoon rice vinegar

¼ teaspoon red chili flakes

salt and pepper

2 tablespoons grapeseed oil

1 teaspoon toasted dark sesame oil

2 stalks celery, thinly sliced

2 green onions, chopped (whites and greens)

2 medium carrots, cut into matchsticks

1 teaspoon honey (opt.)

½ cup slivered almonds

1 tablespoon Eden Foods Gomasio (roasted, salted sesame seeds)

Directions

In a medium bowl combine Tamari, garlic, ginger, brown sugar, rice vinegar, and red chili flakes.  Add chicken chunks and marinate for 0 minutes to an hour.

Add grapeseed and toasted sesame oil to a skillet and heat over high heat.  Add the chicken chunks and all of the marinade.  Spread the chicken out in a single layer and cook undisturbed for 5 to 7 minutes until the bottom browns and the tops begins to turn white. Flip each piece and cook about 5 minutes more until the bottoms brown and the liquid in the pan is mostly absorbed. Make sure the internal temp of the chicken reaches 165 degrees and they are no longer pink inside.

Meanwhile, put the vegetables in a large bowl. Add the hot chicken chunks plus 1 teaspoon of honey if you wish and toss to thoroughly mix.

Before serving, stir in slivered almonds and top with Gomasio.

Can be eaten right away, is also delicious served cold.