For the salad, use 1 large English (hot house) or 2 medium "regular" cucumbers. Wash cukes and use a fork to score the skins lengthwise. Cut crosswise into thin slices. Place in a medium bowl, along with 3/4 cup shredded carrots (see your supermarket salad bar). In a small bowl, combine 1/2 cup rice vinegar, 1 1/2 teaspoons sugar, a scant 1/4 teaspoon dried hot red pepper flakes and a generous tablespoon chopped, fresh cilantro. Pour over sliced cucumbers/carrot shreds and toss gently. Cover and let stand about 15 minutes before servings.
2 tablespoons peanut oil
2 teaspoons dark sesame oil
3/4 teaspoon chili oil
6 (4-ounce) boneless, skinless chicken breast halves, trimmed, if needed, lightly pounded to make slightly thinner
3/4 cup orange marmalade
1/4 cup reduced sodium soy sauce
5 teaspoons peeled, minced fresh gingerroot
3 garlic cloves, minced
2 tablespoons dry white wine
Chopped fresh dry roasted peanuts, garnish
Fresh flat-leaf parsley sprigs, garnish
In a large, non-stick skillet, over medium, heat canola oil, sesame oil and chili oil. Add chicken and cook about 5 minutes per side. Remove to a serving platter. Add marmalade, soy sauce, gingerroot, garlic and dry white wine. Cook about 2 minutes, until thick and bubbly. Drizzle over chicken in platter. Sprinkle on the peanuts and add the parsley sprigs. Makes 6 servings.