Prep 10 mins
Cook 10 mins
Posting for ZWT
- 4 boneless skinless chicken breast halves, about 6 ounces each
- salt & fresh ground pepper
- 4 teaspoons peanut or vegetable oil
- 1⁄3 cup rice vinegar
- 3 tablespoons hoisin sauce
- 1 1⁄2 tablespoons low sodium soy sauce
- 1 tablespoon grated fresh ginger
- 1 carrot, peeled and shredded
- 1⁄2 medium napa cabbage, sliced thin crosswise about 4 cups
- 1⁄2 large red bell pepper, stemmed seeded and sliced thin about 1 cup
- 1 cup bean sprouts
- 2 scallions, sliced thin
- 1 tablespoon minced fresh cilantro leaves
- 1 cup chow mein noodles
- Pat the chicken dry with paper towels, then season generously with salt and pepper. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat until just smoking. Add the chicken and cook until browned on the first side, about 5 minutes. Flip the chicken over, add ½ cup water, and reduce the heat to medium-low. Cover and continue to cook until the thickest part of the breast is no longer pink and registers about 165 degrees on an instant-read thermometer, about 5 minutes. Transfer the chicken to a plate and cover with plastic wrap. Poke a few vent holes in the plastic wrap and refrigerate the chicken while preparing the other ingredients. When the chicken is cold, shred it into bite-sized pieces.
- Meanwhile, shake the vinegar, remaining 1 tablespoon oil, hoisin, soy sauce, and ginger together in a jar with a tight-fitting lid; set aside.
- Toss the shredded chicken, carrot, cabbage, red pepper, sprouts, scallions, and cilantro in a large serving bowl. Shake the dressing to recombine, pour it over the chicken salad, and toss to coat. Sprinkle with the chow mein noodles before serving.