Hoisin Chicken Salad

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

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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.

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