Culinary Tools:
- 10-inch Gourmet Skillet with Cover
- Carving Knife
- Chef’s Knife
- 5-quart Mixing Bowl
- 1-quart Mixing Bowl
Ingredients:
- 10-inch Gourmet Skillet with Cover
- Carving Knife
- Chef’s Knife
- 5-quart Mixing Bowl
- 1-quart Mixing Bowl
- 2 (4-ounce) chicken breasts, boneless and skinless
- ½ cup green onion, chopped
- 1 cup peapods
- 1 cup carrot, peeled and cut into strips
- 1 cup red bell pepper, cut into strips
- 1 cup red cabbage, cut into thin strips
- ¼ cup Asian dressing
- ½ cup orange juice, freshly squeezed
- 2 tablespoons cilantro, chopped
- Salt and black pepper to taste
Procedure:
Season chicken breasts with salt and black pepper to taste. Preheat 10-inch Gourmet Skillet at medium-high heat for 3 minutes. To confirm the correct temperature has been met, add a few drops of water to the skillet. The drops should bounce and sizzle, instead of evaporating. Add chicken breasts and cook for 5 minutes on one side with the cover ajar. Reduce temperature to medium-low, turn chicken breasts over and cook for 10 more minutes with the cover on. Remove chicken breasts from the skillet and let them cool for 7 minutes.
With the Carving Knife, carefully divide each chicken breast into 2 thin filets. Cut the filets into thin strips (against the grain). Let chicken strips cool in the refrigerator for 10 minutes. With the Chef’s Knife, cut vegetables as directed. Add chicken strips to the 5-quart Mixing Bowl. Mix them with green onions, peapods, carrots, bell peppers and cabbage. In the 1-quart Mixing Bowl, combine Asian dressing with orange juice. Pour it over the salad and mix well. Add cilantro and serve at room temperature.