Chinese Chicken Salad with Hoisin Vinaigrette

serves 4-6

4 (6-ounce) boneless, skinless chicken breasts

Kosher salt and freshly ground black pepper

5 Tablespoons neutral oil (I use Safflower), divided

1/2 cup water

1/3 cup rice vinegar

3 Tablespoons hoisin sauce

2 Tablespoons low-sodium soy sauce

1 Tablespoon grated fresh ginger

1-2 teaspoons Sriracha, or to taste (optional)

1/2 medium or 1 small head Savoy cabbage, shredded (4 cups)

1 red bell pepper, cored and julienned

1 (6-ounce) package snow peas, strings removed and julienned (1-1/2 cups)

2 scallions, sliced thin

1 cup chow mein noodles

Pat chicken dry with paper towels and season both sides with salt and pepper. Heat 1 tablespoon of oil in a 12-inch non-stick skillet over medium-high heat until just smoking. Add chicken and cook until browned on one side, about 3 minutes. Flip the chicken over, add water, and cover. Reduce the heat to medium and continue to cook until the thickest part of the breast registers 160° F on an instant- read thermometer, 5-7 minutes longer. Transfer chicken to a carving board and cool slightly.

Meanwhile, in a small bowl, whisk together the remaining 4 tablespoons of oil, vinegar, hoisin sauce, soy sauce, ginger and Sriracha; set aside.

Using two forks, shred cooled chicken. Toss together cabbage, red pepper, snow peas and scallions; add shredded chicken. Add vinaigrette and toss until combined. Serve with chow mien noodles. Enjoy!

Printed from thegalleygourmet.net