Chicken Salad with Hoisin Sauce
Main Dishes • Chinese
Description
This salad can be served with fried noodles.
Ingredients
- Rice Vinegar for Sushi 0.7 cups
- Vegetable Oil 5 fl oz
- Kung Pao Sauce 6 tablespoons
- Soy Sauce 3 tablespoons
- Ginger 0 oz
- Skin-On Chicken Breasts 20 oz
- Napa Cabbage ½ head
- Orange Bell Peppers 2 pieces
- Peanut Sprouts 1 cup
- Snap Peas 1 cup
- Scallions 4 pieces
- Salt a pinch
- Ground Black Pepper a pinch
Step-by-Step Guide
Step 1
For the dressing, grate the ginger and mix it in a jar with the vinegar, 100 ml of vegetable oil, soy sauce, and hoisin sauce. Close the lid tightly and shake vigorously to combine all ingredients well.
Step 2
Season the chicken with salt and pepper. Heat the remaining oil in a 30 cm skillet over medium heat. Place the chicken in the skillet and fry for 5 minutes until the bottom is lightly browned. Then flip it over, cover with a lid, and fry for another 5 minutes until the meat is cooked through. Transfer the chicken to a cutting board and shred it into small pieces using 2 forks. Pour half of the dressing over the chicken and refrigerate for 30 minutes.
Step 3
While the chicken is marinating, chop the napa cabbage into pieces about 0.5 cm in size, remove the seeds and ribs from the bell peppers, and trim the ends and strings from the sugar snap peas. Thinly slice the peas, bell pepper, and green onions.
Step 4
Remove the chicken from the marinade and mix it in a large bowl with the cabbage, bell pepper, bean sprouts, peas, green onions, and the remaining dressing.
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