“It’s a favorite to serve as an appetizer!”

INGREDIENTS   

6 ounces rice vinegar
4 ounces soy sauce, reduced sodium
2 tbsp. sugar
3 tbsp. fresh ginger, minced
1 tsp. white pepper
1 1/2 pounds boneless skinless chicken breast
1 ounce sesame oil
4 ounces snow peas
4 ounces carrot, julienne
4 ounces celery, julienne
4 ounces jicama, julienne
2 tbsp. fresh cilantro leaves

DIRECTIONS   

• To make the dressing:
1. Combine the vinegar, soy sauce, sugar, ginger and white pepper. Set aside.
• Cut the chicken breast into strips approximately 1/2 x 1/2 x 3 inches (1.2 x 1.2 x 8 centimeters).
• Stir-fry the chicken in the sesame oil until done.
• Remove from the pan, cool and refrigerate.
• Blanch the vegetables in salted water. Refresh and drain well.
• Combine the chicken with the vegetables and the dressing; add the cilantro.
• Toss and serve.