Title: Asian chicken salad
 Categories: 
      Yield: 4 Servings
 
     10    Boneless chicken breasts,
           Halved, skinned and cut into
           Strips
           Chicken Marinade:
      2 tb Grated ginger
      1 tb Minced garlic
    1/4 c  Rice wine vinegar
      3 tb Brown sugar
    1/2 ts Hot sauce
    1/4 c  Lime juice
    1/4 c  Canola oil
      1 ts Kosher salt
           Dressing:
      1    Lime juiced
      1 ts Hot sauce
      1 ts Tamari
      1 tb Rice wine vinegar
    1/3 c  Canola oil
      2 tb Brown sugar
      2 oz Ricestick noodles
      2 tb Sesame oil
  1 1/2 c  Thin sliced red onions
  1 1/2 c  Thin, horizontal sliced
           Celery
  1 1/2 c  Chopped red pepper
      1 c  Chopped yellow pepper
      2 tb Tamari
    1/2 c  Grated jicama
      2 c  Thin horizontal slices of
           Bok choy
    1/2 c  Chopped cilantro
 
  Place chicken strips in a shallow dish or pan. In a small bowl, whisk
  all marinade ingredients together and pour over chicken. Marinade
  chicken for 4 to 6 hours.
  
  In a separate bowl, whisk all the dressing ingredients together.
  Cover and reserve for later use.
  
  Soak the noodles in hot water for 5 to 8 minutes. Drain and set aside.
  
  Heat a wok with a bit of canola oil and add the marinated chicken in
  batches. Remove. Set aside. Heat sesame oil in wok and add the onion,
  celery and peppers. When wilted, turn off the heat and toss in
  chicken, tamari, jicama, bok choy, and cilantro. Place chicken and
  vegetables on top of drained noodles and drizzle with the dressing.
  
  Yield: 8 to 10 servings