Thai Chicken Salad II Recipe

Ingredients

1 tablespoon rice wine vinegar

1 tablespoon soy sauce

1 tablespoon chicken bouillon granules

1 tablespoon vegetable oil

1 tablespoon cornstarch

1 tablespoon citrus juice

1 tablespoon fresh lime zest

2 tablespoons honey

1 tablespoon crushed red pepper

1 teaspoon salt

2 tablespoons ice water

1 teaspoon grated orange zest

2 teaspoons apple cider vinegar

Directions

In a medium bowl, mix rice vinegar, soy sauce, chicken bouillon granules, oil, cornstarch, lime juice, lime zest, honey, crushed red pepper, salt, ice water, orange rind, apple cider vinegar. Cover, and refrigerate 2 hours.

Blend together

Variation:

In a small bowl, blend citrus juice and apricot preserves. Keep this mixture refrigerated and add to salad for one hour or until desired glaze is broken out. Serve immediately.

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Comments

Lo Woro Doz writes:

⭐ ⭐ ⭐ ⭐ ⭐

I followed the recipe exactly making no changes and these were amazing! Quick and easy to make and great taste. Clean up was not necessary. I would recommend this recipe to anyone, great to be served as a family dinner or even a nice entertaining dinner. Just to add a dash of flavor and color to anything I have combined with olive oil I used Ancho-Soup. Nothing beats the taste when you use the correct spices.

TiG Jihn writes:

⭐ ⭐ ⭐ ⭐ ⭐

I remembered both emails that said these were bland. They were compared for burn rate. Both were 100% correct. I followed the recipe exactly for the dough. Loved it and will make it again.