Chinese Chicken Salad


My favorite Chinese Chicken Salad recipe from Cook’s Country
INGREDIENTS
2 oranges
¼ cup rice vinegar
¼ cup soy sauce
3 tbsp grated fresh ginger
3 tbsp sugar
1 tbsp Asian chili-garlic sauce
3 tbsp vegetable oil
2 tbsp toasted sesame oil
4 (6-8 ounce) boneless, skinless chicken breasts, trimmed
2 romaine lettuce hearts (12 ounces), sliced thin
½ small head napa cabbage, cored and sliced
2 red bell peppers, stemmed, seeded, and cut into 2-inch-long matchsticks
1 cup salted dry-roasted peanuts, chopped
6 scallions, sliced thin
DIRECTIONS
Cut thin slices from the top and bottom of the oranges, then slice off the rind and pith. Working over a bowl, cut orange segments from the thin membrane and transfer segments to a second bowl; set aside. Squeeze juice from the membrane into the first bowl (juice should measure ¼ cup).
Combine orange juice, vinegar, soy sauce, ginger, sugar, and chili-garlic sauce in a bowl; transfer ½ cup of orange juice mixture to a 12-inch skillet. Slowly whisk vegetable oil and sesame oil into the remaining orange juice mixture to make a vinaigrette; set aside.
Bring orange juice mixture in skillet to boil. Add chicken, reduce heat to medium-low, cover, and simmer until meat registers 160 degrees, 10 to 15 minutes, flipping halfway through cooking. Transfer chicken to a plate and let rest for 5 to 10 minutes.
Meanwhile, boil pan juices until reduced to ¼ cup, 1 to 3 minutes; set aside. Using 2 forks, shred chicken into bite-size pieces. Off heat, add chicken, any accumulated juices, and 2 tablespoons vinaigrette to skillet. Toss to coat and let sit for 10 minutes.
Toss romaine, cabbages, bell peppers, peanuts, and scallions with the remaining vinaigrette in a large bowl. Transfer to a serving platter and top with chicken and oranges. Serve.