Prep 15 mins
Cook 10 mins
Found in Cook's Country.
- 1⁄2 cup rice vinegar
- 3 tablespoons soy sauce
- 1⁄2 cup soy sauce
- 1⁄3 cup hoisin sauce
- 1 1⁄2 tablespoons fresh ginger, grated
- 1⁄4 cup toasted sesame oil
- 1 1⁄2 lbs boneless skinless chicken breasts
- salt, to taste
- pepper, to taste
- 1⁄2 head napa cabbage (shredded) or 1⁄2 head Chinese cabbage
- 1 large red bell pepper, stemmed, seeded, and thinly sliced
- 1 bunch scallion, thinly sliced on the diagonal
- 1 cup chow mein noodles
- Whisk vinegar, 3 tbsp soy sauce, hoisin sauce, ginger, and sesame oil together in medium bowl. Place chicken in single layer in Dutch oven. Pour 1/3 cup vinegar mixture over chicken breast, reserve remaining vinegar mixture to use as dressing. Add remaining 1/3 cup soy sauce and 3 cups water to pot. Bring to boil over high heat. Cover, reduce heat to low, and simmer chicken until cooked through, 7 to 10 minutes.
- Transfer chicken to plate, cover loosely with plastic wrap, and refrigerate until cool enough to handle. Shred chicken into long thin strands using two forks.
- Transfer chicken to large serving bowl, toss with 2 tbsp of reserved vinegar mixture and season with salt and pepper. Add cabbage, bell pepper, scallions, and remaining vinegar mixture and toss to combine. Sprinkle with chow mein noodles and serve.
This was a fabulous chicken salad! It really was easier than I thought to make. I read through the recipe a couple of times before I started. I wasn't sure to keep the cooked chicken liquid, but I determined it gets discarded. I loved the dressing and the green onions and chow mein noodles added a lot of crunch and flavor. I highly recommend the recipe and will make it again and again. Thanks Chris, for posting. Roxygirl