INGREDIENTS:

1 lb. Boneless skinless chicken Thighs

1 Tbs Five Spice Blend

2 Tbs Hoisin

1 Tbs Sesame Vinaigrette

Sesame Vinaigrette

4 Tbs Sugar

1 Tbs Soy Sauce

6 Tbs Rice Wine Vinegar

½ C Canola Oil or Vegetable Oil

½ C Toasted Sesame Oil (untoasted is fine)

Salad

½ Head Green Cabbage, thinly sliced

½ Head Iceberg Lettuce, thinly sliced

3 Green Onions, sliced on the bias

2 Tbs Chopped Cilantro, save some for garnish

½ Red Bell Pepper, sliced

½ Green Bell Pepper, sliced

1 Bunch Bean Thread Vermicelli, fried in vegetable oil

Toasted Black and White Sesame seeds

Toasted Peanuts, roughly chopped

METHOD:

Season your chicken thighs with salt, pepper, oil, and five spice blend. Grill the chicken 4-5 minutes on each side until fully cooked, you want the chickens internal temperature to be 165. Once chicken is cooked, let cool while you make salad.

Whisk together sugar, soy sauce, rice wine vinegar, canola oil, and sesame oil til emulsified and set aside

Throw together all of salad ingredients into a large bowl. Saving the sesame seeds, toasted peanuts, and about ½ tbs of cilantro to top salad with

When ready to plate, chill your plates in the cooler and finish your salad. Toss chopped chicken in sesame vinaigrette and hoisin, use the vinaigrette to loosed up the hoisin before tossing together with the chicken

Top salad with chicken, toasted peanuts, chopped cilantro, bean thread noodles, and sesame seeds.

Enjoy with Davis Estates Chardonnay!

Courtesy of Mark Caldwell, Executive Chef Davis Estates

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