Chicken Salad — 2

3 tablespoons hoisin sauce, divided

1 tablespoon soy sauce

1 tablespoon dry sherry

2 whole boneless, skinless chicken breasts

1 tablespoon vegetable oil

4 tablespoons lime juice

1 teaspoon sesame oil

3 tablespoons sesame seeds, toasted

3 tablespoons peanuts, chopped

cup sliced scallions

¼ cup chopped cilantro, plus extra for garnish

Peanut oil for frying

¼ pound rice sticks

Bibb or romaine lettuce leaves

1. Combine 1 tablespoon of the hoisin sauce, the soy sauce, and the sherry in a medium-sized bowl. Add the chicken breasts and marinate for 20 to 30 minutes.
2. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken breasts, reserving the marinade. Brown the breasts on both sides. Add the reserved marinade to the skillet, cover, and cook over medium-low heat until tender, about 20 minutes.
3. Let the chicken cool to room temperature, then shred it into bite-sized pieces; set aside.
4. In a medium-sized bowl, combine the shredded chicken with the remaining hoisin sauce, the lime juice, sesame oil, sesame seeds, peanuts, scallions, and cilantro. Add the shredded chicken and stir to coat.
5. Add approximately 1 inch of peanut oil to a large skillet and heat on high until the oil is very hot, but not smoking.
6. Add the rice sticks carefully and fry for approximately 6 to 8 seconds or until puffed and golden; turn the rice sticks with tongs and fry for another 6 to 8 seconds. Remove the rice sticks to a stack of paper towels to drain.
7. Toss about of the rice sticks with the chicken mixture.
8. To serve, place a mound of salad on a lettuce leaf on the center of each plate. Top with the remaining rice sticks and garnish with additional cilantro.