Ingredients for Shanghai Chicken Salad
- Rice Vinegar
- 6 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- Fresh Ginger
- Toasted Sesame Oil
- Boneless Skinless Chicken Breasts
- Salt and pepper to taste
- Salt and pepper to taste
- Napa Cabbage
- Red Bell Pepper
- Scallion
- 1/2 cup chow mein noodles
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How to Make Shanghai Chicken Salad
- In a medium bowl, whisk together 1/2 cup rice vinegar, 6 tablespoons soy sauce, 2 tablespoons hoisin sauce, 1 tablespoon grated ginger, and 1 tablespoon sesame oil. Set aside 1/3 cup of the mixture for the dressing.
- Place chicken breasts in a single layer in a Dutch oven or large pot.
- Pour 1/3 cup of the vinegar mixture over the chicken breasts.
- Add the remaining 1/3 cup soy sauce and 3 cups of water to the pot.
- Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 7-10 minutes, or until the chicken is cooked through.
- Remove chicken from the pot and transfer to a plate. Cover loosely with plastic wrap and refrigerate until completely cool.
- Once cool, shred the chicken into long, thin strands using two forks.
- In a large serving bowl, toss the shredded chicken with 2 tablespoons of the reserved dressing. Season with salt and pepper to taste.
- Add the shredded cabbage, sliced bell pepper, and scallions to the bowl. Toss gently to combine.
- Drizzle with the remaining dressing and toss again to coat evenly.
- Sprinkle with chow mein noodles and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
136 g
Sugar
37g
Fat
15g
Carbs
8g
