Ingredients Weight Measure
Fresh ginger, 3", peeled and thinly sliced 1 piece
Boneless, skinless chicken breast halves 2-1/2 lbs.
Soy sauce 1/4 cup
Seasoned rice vinegar 3 Tbsp.
TABASCO® brand SWEET & Spicy Pepper Sauce 1/4 cup
Vegetable oil 2 Tbsp.
Fresh shiitake mushrooms, stems discarded and caps thinly sliced 1 lb.
Scallions, cut crosswise into thirds, then lengthwise into julienne strips 4 ea.
Garlic cloves, minced 3 ea.
Salt & pepper to taste
Fresh cilantro, chopped 1/2 cup


  1. Bring 1-1/2 inches water to a boil with ginger and add chicken.
  2. Poach at a bare simmer until just cooked through, 8 to 12 minutes.
  3. Remove from poaching liquid and finely shred.
  4. Whisk together soy sauce, vinegar, and TABASCO® SWEET & Spicy Pepper Sauce in a large bowl to make dressing.
  5. Heat vegetable oil in cleaned skillet until hot but not smoking; then sauté mushrooms until done.
  6. Add scallions, garlic, and salt and pepper to taste and sauté, stirring, until scallions are just softened.
  7. Add to dressing; then add chicken and cilantro and toss.

Yield: 6 servings