1

Prepare Crisp Won Ton Strips and Sesame-Lemon A Dressing; set aside. Pat spinach dry Remove and discard stems; cover and refrigerate leaves while preparing salad.

2

Place a wide frying pan or wok over medium heat. When pan is hot, add 2 teaspoons of the oil, then the sliced small onion; cook, stirring occasionally, until onion is pale golden (2 to 3 minutes). Add celery carrot, ginger, and water; cover and cook, stirring occasionally, until carrot is tender-crisp to bite (3 to 4 minutes). Transfer the vegetable mixture to a bowl and set aside.

3

Add 2 teaspoons more oil to pan and increase heat to high. Add half the chicken strips. Cook until browned on bottom, then stir—fry until meat is opaque throughout; cut to test (about 3 minutes). Add chicken to vegetables. Heat remaining teaspoon oil in pan; add remaining chicken and cook as just directed. Then pour chicken-vegetable mixture from bowl back into pan; add water chestnuts, peanuts, and 3 tablespoons of the dressing. Stir-fry until hot (about 3 minutes).

4

Divide spinach among 4 or 5 dinner plates; top with Crisp Won Ton Strips. Spoon hot chicken mixture over won tons; sprinkle with green onions. Offer remaining dressing to add to salad to taste.