Serves 2 to 4
2 boneless, skinless chicken breasts (1 lb.)
4 tsp of peanut oil
1/3 cup of rice vinegar
3 tbsp of hoisin sauce
1 1/2 tbsp of soy sauce
1 tbsp of fresh ginger, grated
1 carrot, peeled and grated
1 medium-sized head of Napa cabbage, sliced thin crosswise
1 large red bell pepper, stemmed, seeded, and sliced thin
1 cup of bean sprouts
2 scallions, sliced thin
1/2 cup of snap peas
1 tbsp of fresh cilantro, minced
Photo Gallery of Hoisin Chicken Salad
Click to on Photo for Next Hoisin Chicken Salad Images
salt and pepper
• Pat the chicken dry with paper towels, then season generously with salt and pepper.
• Heat 1 tbsp of oil in a large nonstick skillet over medium-high heat.
• Place the chicken in the skillet and cook until browned on the first side (about 5 minutes).
• Flip the chicken over, add 1/3 cup of water, and reduce heat to medium-low.
• Cover the skillet and continue to cook until the thickest part of the breast is no longer pink and registers 165° F on an instant-read thermometer (about 5 to7 minutes).
• Transfer the chicken to a plate and cover with plastic wrap.
• Poke a few vent holes in the wrap and refrigerate while preparing the other ingredients.
• Mix the rice vinegar, the remaining 3 tsp of peanut oil, the hoisin sauce, the soy sauce, and the ginger together for the dressing.
• Shred the cold chicken into bite-size pieces.
• Combine the shredded chicken with the cabbage, carrot, bell pepper, bean sprouts, scallions, snap peas, and cilantro.
• Add the dressing and toss well to mix.