We have made this before, but this time we added chicken. And this time we took a proper picture (vs. my last few bites). The chicken is easily prepared with a simple marinade. It can be baked or you can also use a George Foreman grill. The recipe calls for slivered almonds, but we used whole ones this time. These work too, but just makes for more chewing.
Ingredients
makes 8 servings
- 1-2 chicken breasts, butterflied
- 1 Tablespoon soy sauce
- 1/2 teaspoon sesame oil
- 1 head napa cabbage, thinly sliced
- 1 bunch minced green onions
- 1 Tablespoon butter
- 1 (3 ounce) package ramen noodles, broken
- 2 tablespoons sesame seeds
- 1 cup slivered almonds
Dressing:
- 2 Tablespoons cider vinegar
- 1/2 cup vegetable oil
- 1 Tablespoon white sugar
- 2 Tablespoons soy sauce
Heat oven to 350 degrees. Whisk together 1 Tablespoon soy sauce and 1/2 teaspoon sesame oil. Brush chicken breasts with this. Arrange in a baking dish and cook for ~15 minutes, or until juices run clear. Allow to cook and cut into1/4 inch slices.
Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
Make the ramen crunchies: Melt the butter in a pan. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. On Medium heat toss the mixture around until lightly browned. Keep an eye on this or it will quickly burn.
For the dressing mix the vinegar, oil, sugar, and soy sauce. Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.
