Pon Pon Chicken
Yield
1 SERVINGSPrep
15 minCook
25 minReady
40Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken breasts
boneless |
|
| 10 | each |
bean threads
sheets, optional |
* |
| 2 | each |
cucumbers
sliced |
|
| ½ | tablespoon |
salt
|
|
| Dressing | |||
| 1 | tablespoon |
tahini (sesame paste)
|
*
|
| 2 ½ | tablespoons |
soy sauce, tamari
|
|
| 1 ½ | teaspoons |
sugar
|
|
| 1 | tablespoon |
vinegar
|
|
| 1 ½ | teaspoons |
worcestershire sauce
|
|
| ¼ | teaspoon |
garlic
juice |
|
| ¼ | teaspoon |
ginger juice
|
* |
| ½ | teaspoon |
red hot pepper sauce
, optional |
*
|
| 1 | dash |
black pepper
|
*
|
| ½ | teaspoon |
cornstarch
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken breasts
boneless |
|
| 1E+1 | each |
bean threads
sheets, optional |
* |
| 2 | each |
cucumbers
sliced |
|
| 7.5 | ml |
salt
|
|
| Dressing | |||
| 15 | ml |
tahini (sesame paste)
|
*
|
| 38 | ml |
soy sauce, tamari
|
|
| 7.5 | ml |
sugar
|
|
| 15 | ml |
vinegar
|
|
| 7.5 | ml |
worcestershire sauce
|
|
| 1.3 | ml |
garlic
juice |
|
| 1.3 | ml |
ginger juice
|
* |
| 2.5 | ml |
red hot pepper sauce
, optional |
*
|
| 1 | dash |
black pepper
|
*
|
| 2.5 | ml |
cornstarch
|
|
Directions
Poach or steam chicken over medium heat for approximately 10 to 12 minutes until done.
Remove and let cool. Then shred or cut into match size strips.
Set aside. Peel and cut cucumbers lengthwise into half, then slice into thin strips.
Mix with ½ tablespoon salt in a large bowl and slightly squeeze for a minute.
Drain well and place evenly on a platter.
In a saucepan, add dressing mix and bring to a slow boil while stirring.
Add stock or water if needed. Finally, slightly thicken.
Transfer dressing to a container and store until needed.
To serve, place chicken strips on top of pickled cucumber and pour dressing over top.
