- 4 cups bitter salad greens (any mixture of watercress, arugula, Belgian endive, bok choy, spinach), rinsed and spun dry
- 1 tablespoon rice vinegar
- 1 garlic clove, pressed
- ¼ teaspoon sugar
- 2 tablespoons dry sherry
- 2 tablespoons Thai fish sauce (nom pla)
- ½ teaspoon grated fresh ginger
- 2 boneless, skinless chicken breasts (10 ounces total),split and pounded to ¼-inch thickness
- 1 tablespoon peanut oil
- ½ onion, quartered and separated into single layers
Think of this as a Thai-style entrée. Finish your meal with fresh melon or berries.
- Compose the greens on two dinner plates and drizzle with vinegar, then set them aside. Whisk together the ingredients for the sauce in a small bowl.
- Cut the pounded chicken across the grain into 1-inchwide strips.
- Heat a skillet or wok over high heat, then add the oil and the onion. Stir-fry until the onion edges begin to brown. Scoop the onion into a bowl and reserve.
- Add the chicken and stir-fry until it begins to brown on the edges and is thoroughly opaque and cooked through, about 2 minutes. Scoop the chicken into the bowl with the onions.
- Add the sauce mixture to the wok and stir to free any browned bits. Return the chicken and onions to the pan and stir until the sauce cooks down, about 3 minutes more. Spoon over greens and serve immediately.