NAKANO Thai Chicken Recipe

I was surfing the Internet to look for a good Thai Chicken Salad recipe when I found Mizkan.com. Mizkan is the global leader in premium liquid condiments, so the recipe must be good. Also, Nakano (one of the products by Mizkan) is the proud sponsor of the 2008 Cooking Light Ultimate Reader Recipe contest and this recipe is the winning reader recipe from that contest. This recipe is also published in the January/February 2009 issue of Cooking Light Magazine.

Before I share the recipe with you, let me tell you a little bit more about NAKANO All Natural Seasoned Rice Vinegar. It's such a versatile and handy product to have in your kitchen. Not only does it taste amazing, you can pretty much use it on anything that you want! It taste really good if you splash it onto green salads or pasta. You can also use it on grilled chicken, baked potatoes or hot vegetables for a healthy alternative to salad dressing, sour cream or butter! Not only does it taste good, it's healthy too. Nakano is all natural, fat free, low calorie, gluten free and contains 50% less sodium then it's competition. Also, it's made from real rice and it's naturally brewed, thus given it a subtle, distinctive taste.

There are so many different brands of rice vinegar out there. When you are at the store, be sure to look out for the right Rice Vinegar product. The Thai Chicken recipe calls for NAKANO® Seasoned Rice Vinegar – Original. Just look for the red cap. It's an all time favorite. Here is the Thai Chicken Recipe that is totally out of this world!

INGREDIENTS

Bowls
8 (6 x 6–inch) egg roll wrappers
Cooking spray

Dressing:
1⁄4 cup NAKANO® Original SeasonedRice Vinegar
1 tablespoon canola oil
1 tablespoon low sodium soy sauce
1⁄2 teaspoon grated peeled fresh ginger
1⁄8 teaspoon salt1⁄8 teaspoon ground black pepper
1 garlic clove, minced
2 tablespoons reduced fat peanut butter
1 teaspoon honey

Salad:
1 cup frozen shelled edamame (green soybeans)
2 cups chopped cooked chicken breast
3 cups chopped red leaf lettuce
1 cup cooked long grain brown rice
1 cup finely shredded red cabbage
1⁄2 yellow bell pepper, cut into 1⁄4 inch–wide strips
1⁄4 cup diagonally sliced green onions
1⁄4 cup chopped unsalted peanuts

METHOD

Preheat oven to 350°.

To prepare bowls, lightly coat one side of each wrapper with cooking spray. Fit 4 wrappers, coated sides up, into the 4 corner cups of a nonstick muffin pan; press wrapper up sides of cups. Repeat procedure with remaining 4 wrappers. Bake at 350° for 8 minutes or until lightly browned. Remove wrappers from pans; cool completely on a wire rack.

To prepare dressing, combine vinegar and next 6 ingredients (through garlic) in small bowl; stir with a whisk. Add peanut butter and honey to vinegar mixture; stirring with a whisk.

To prepare salad, cook edamame in boiling water 5 minutes. Drain and rinse under cold water. Combine edamame and next 6 ingredients (through onions) in a large bowl; toss well. Drizzle dressing over chicken mixture, tossing gently to coat.

Spoon about 1 cup salad into each egg roll wrapper bowl; top each serving with 11⁄2 teaspoons peanuts. Serve immediately. Yield: 8 servings (serving size: 1 filled salad bowl).

There you go! The NAKANO Thai Chicken Recipe. If you like this recipe, you should join the NAKANO Splash Recipe Club. They send out really cool newsletters, each with different cooking themes. The latest one was all about Caribbean flavors. Also, go check out Mizkan.com. There are lots of great tasting recipes and easy splash tips to share.