• Fast
• Healthy

Ingredients

1. 1 whole, bone-in chicken breast with skin (1 1/4 pounds)
2. 4 scallions, 1 thinly sliced
3. One 1-inch piece of peeled fresh ginger, thinly sliced, plus 1 1/2 teaspoons finely grated ginger
4. Salt
5. 3 tablespoons vegetable oil, plus more for frying
6. 8 wonton wrappers, cut into 1/3-inch strips
7. 3 tablespoons unseasoned rice vinegar
8. 1 tablespoon Asian sesame oil
9. 2 teaspoons soy sauce
10. Freshly ground pepper
11. 3/4 pound baby bok choy, stems halved, leaves left whole
12. 2 cups mizuna (1 ounce)
13. 1 cup mung bean sprouts (3 ounces)
14. 1 medium carrot, julienned
15. 1 tablespoon chopped cilantro
16. 1/4 cup chopped roasted salted peanuts

Directions

1. In a medium saucepan, cover the chicken breast with water and bring to a simmer over moderately high heat. Reduce the heat to low and skim. Add the 3 whole scallions, the sliced ginger and a pinch of salt. Simmer until the chicken breast is cooked through, about 25 minutes. Transfer the chicken to a plate and let cool to room temperature. Discard the skin and bones and shred the meat.
2. In a medium saucepan, heat 1/2 inch of the vegetable oil over moderately high heat until shimmering. Add a small handful of the wonton strips and fry over moderate heat until crisp and golden brown, about 10 seconds. Drain on paper towels and repeat with the remaining wonton strips.
3. In small bowl, whisk the rice vinegar with the sesame oil, soy sauce, grated ginger and 3 tablespoons of vegetable oil. Season with salt and pepper.
4. In a large bowl, toss the sliced scallion, bok choy, mizuna, bean sprouts, carrot, cilantro and peanuts. Add the chicken, wonton strips and dressing; toss and serve

Make Ahead

The poached chicken breast can be refrigerated overnight. The fried wonton strips can be stored overnight at room temperature.

Notes

One Serving 386 cal, 24 gm fat, 4.0 gm sat fat, 16 gm carb, 3 gm fiber.