Thai CHicken Salad

First, make the marinade

MARINADE
4 Tablespoons rice wine (or cream sherry)
2 Tablespoons Soy Vay Hoisin Garlic Asian Glaze and Marinade
2 tablespoons Soy Vay Veri Veri Teriyaki
2 tablespoons honey
2 tablespoons sugar
2 tablespoons chopped garlic
2 tablespoons finely minced ginger (stir fry seasoning paste is a mix of garlic and ginger)
1 tablespoon chile sauce (HOT!...use less for milder)

Then, the dressing

DRESSING
4 tablespoons lime juice (preferably fresh)
4 tablespoons teriyaki
4 tablespoons chopped fresh basil
2 tablespooons honey
2 tablespoons sugar
1 tablespoon chopped garlic
1 teaspoon Chile sauce
1 teaspoon sesame oil

Cut one large bunch of escarole in half across the leaf and then thin slice in the other direction to create a shredded consistency. Place in a bowl, cover in plastic wrap, and refrigerate

Brown 4 boneless, skinless, chicken thighs or breast halves in a skillet over medium heat (stop before meat is cooked all the way through). Remove chicken and drain on paper towels.

Thin slice (1/2 inch) the meat diagonally top to bottom and put in a bowl with the marinade. Let sit for 30 minutes to 8 hours in the refrigerator.

Preheat wok or skillet over medium high heat, then add entire chicken mixture and cook for five minutes. Add the salad dressing to the escarole and toss well. Sere over the salad.

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