Chicken Salad with Hoisin Sauce

Main Dishes | Chinese cuisine

⏳ Time

1 hour 40 minutes

🥕 Ingredients

🍽️ Servings

Description

This salad can be served with fried noodles.

Ingredients

Rice Vinegar for Sushi - 0.7 cups
Vegetable Oil - 3 fl oz
Kung Pao Sauce - 6 tablespoons
Soy Sauce - 3 tablespoons
Ginger - 0.2 oz
Skin-On Chicken Breasts - 19.4 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.