Nutrition per serving may change if servings are adjusted.
2 teaspoons cooking oil
1 teaspoon toasted sesame oil
3 cloves garlic, minced
2 tablespoons grated fresh ginger
⅓ cup rice vinegar or white wine vinegar
2 tablespoons reduced-sodium soy sauce
3 tablespoons water
4 small skinless, boneless chicken breast halves (12 ounces total)
2 tablespoons water
1 fresh jalapeno pepper, seeded and chopped
½ teaspoon sugar
1 medium carrot, cut into matchstick strips
1 cup peeled jicama cut in matchstick strips
4 lettuce leaves
2 medium cucumbers, quartered lengthwise and cut into ¼-inch slices
1⅓ cups enoki mushrooms
2 green onions, sliced
2 tablespoons chopped unsalted cocktail peanuts
In a small saucepan, heat cooking oil and sesame oil over medium-high heat for 1 minute. Cook and stir garlic and ginger in hot oil for 15 seconds. Remove saucepan from heat; stir in the vinegar, the soy sauce, and 3 Tablespoons water. Cool completely.
Rinse chicken; pat dry. Place in a plastic bag set in a shallow dish. Pour half of the soy mixture over the chicken; reserve remaining soy mixture. Close bag. Marinate in the refrigerator for 4 to 24 hours.
Meanwhile, for dressing, in a small bowl stir together reserved soy mixture, 2 tablespoons water, the jalapeno pepper, and sugar. Cover and chill for 4 to 24 hours.
Drain chicken, discarding marinade. Grill chicken on the lightly greased rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is tender and no longer pink, turning once. Cut chicken into bite-size strips. Combine the carrots and jicama in a bowl. To serve, line 4 salad plates with the lettuce. Top with carrot mixture, cucumbers, chicken, mushrooms, green onions, and peanuts. Stir dressing; drizzle 1 Tablespoon dressing over each serving.