Chinese Cabbage 'n' Chicken Salad


4 tablespoons sesame oil, divided
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
1/3 cup sesame seeds
4 cloves garlic, minced
1/4 cup soy sauce
1/4 cup white vinegar
1/2 cup sugar
1/2 cup vegetable oil
1 medium head Napa or Chinese cabbage, shredded
1/2 pound snow peas, trimmed
1 carrot, peeled and shredded


In a large skillet over medium heat, heat 2 tablespoons sesame oil; sauté chicken 5 to 7 minutes, or until no longer pink in center. Remove chicken to a plate.

Heat remaining sesame oil, and saute sesame seeds and garlic 3 to 5 minutes, or until seeds are golden brown. Add soy sauce, vinegar, sugar, and vegetable oil; cook 1 minute. Stir in chicken and heat 3 minutes.

In a large bowl, combine cabbage, snow peas, and carrot. Add dressing with chicken and toss until cabbage is evenly coated. Serve immediately.