Asian Chicken Salad with Snap Peas and Bok Choy

Serves 4

Ingredients:
1 lb chicken breast halves
5 sprigs cilantro, plus 1/3 cup
1 whole green onion, plus 2 chopped
8 oz snap peas
3 baby bok choy, thinly sliced
1 cuke, quartered, thinly sliced

1 red jalepeno, thinly sliced
1/4 C ponzu sauce, or more, to taste (see below)
2 1/2 T seasoned rice vinegar
2 1/2 T veg. oil
1 T fresh ginger, minced

Method: Add enough water to a medium skillet to cover chicken, bring to boil, add chicken, cilantro, and whole green onion.  Simmer 20 minutes.  Remove chicken and cool.  Add snap peas to same skillet (high heat), cook till crisp/tender, 1 minute.  Drain and rinse snap peas under cold water; discard contents of frying pan.  Coarsely shred chicken.  Toss with chopped cilantro, chopped green onions, snap peas, and next three ingredients.  Whisk ponzu, vinegar, oil, and ginger.  Add dressing to salad and toss.  Season with salt and pepper.

Ponzu Sauce

Makes 1 1/2 C (that's a lot).

Ingredients:
3/4 C mirin
1/2 C rice vinegar
4 T soy sauce

1/2 C bonito flakes
1/4 C fresh yuzu juice (or lime)
1 T yuzu zest (or lime)

Method: Combine first 4 ingredients in a sauce pan and bring to boil over medium heat.  Cool and add remaining ingredients; steep briefly.  Strain sauce.