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Ingredients
3 halves Boneless skinless breasts, cooked and shredded
1/3 cup chopped fresh mint
1 1/2 tsp. fresh grated ginger
6 cloves garlic, grated or minced
3/4 cup reduced sodium shoyu
1/2 cup lime juice
1/2 cup honey
2 Tbsp. sesame oil
1 head (4 cups) shredded won bok
2 pkg. (3.875 oz.) long rice
2 cups Sliced Japan cucumber
2 cups Julienned sliced carrots
6 green onions, sliced
Instructions
Cook
chicken; when cool, shred into bite-sized pieces and set aside. In
small bowl, sitr together mint, ginger, garlic, shoyu, lime juice,
honey and sesame oil; set aside. In medium saucepan, cook long rice in
water until tender. Drain, rinse and set aside. When long rice is cool
enough to handle, cut into bite sized pieces. In large mixing bowl,
combine shredded won bok, long rice, shredded chicken, cucumber,
carrots and green onion. Pour about two-thirds of the sauce mixture
over all. Toss to mix well. Serve remaining sauce on the side for those
desiring more sauce. Serve immediately.
YIELD: 12 servings
- From the Kuakini Health System
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