 | | Directions |
- In a medium bowl, whisk vinegar, 3 tablespoons of soy sauce, hoisin sauce, ginger, and sesame oil together.
- Place chicken in a single layer into a roasting pan. Pour 1/2 cup of the vinegar mixture over chicken; reserve remaining vinegar to use as a dressing. Add remaining 1/2 cup soy sauce and 3 cups of water to the roaster. Bring to a boil over medium high heat on stove top. Cover, reduce heat and simmer chicken until done. (Approximately 10 minutes)
- Transfer chicken to a plate and refrigerate until cool.
- Shred chicken and place in a large salad bowl. Add 2 tablespoons of dressing, salt and pepper, and toss. Add cabbage, bell pepper, scallions, and remaining dressing and toss. Sprinkle with chow mein noodles.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 6
|  | | Ingredients | | - | | 1/2 cup rice vinegar |
| - | | 1/3 cup plus 3 tablespoons soy sauce |
| - | | 1/2 cup hoisin sauce |
| - | | 1 1/2 tablespoons grated fresh ginger |
| - | | 1/4 cup toasted sesame oil |
| - | | 1 1/2 pounds boneless, skinless chicken breasts |
| - | | salt and pepper to taste |
| - | | 1/2 head Napa cabbage, shredded |
| - | | 1 large red bell pepper, thinly sliced |
| - | | 1 bunch scallions |
| - | | 1 cup chow mein noodles |
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