Ingredients
- 1/2 cup rice vinegar
- 3 tablespoons soy sauce
- 1/3 cup soy sauce
- 1/3 cup hoisin sauce
- 1 1/2 tablespoons fresh ginger, grated
- 1/4 cup toasted sesame oil
- 4 (1 1/2 pounds) boneless skinless chicken breasts (trimmed, 4)
- Salt and pepper, to taste
- Napa cabbage (1/2 head, or Chinese Cabbage, shredded)
- 1 red bell pepper, large, seeded and sliced thin
- 1 bunch green onions, thinly sliced on diagonal
- 1 cup chow mein noodles
How to Make
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Step 1: Whisk vinegar, 3 tablespoons soy sauce, hoisin sauce, ginger, and sesame oil together in medium bowl.
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Step 2: Place chicken in single layer in Dutch oven.
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Step 3: Pour 1/2 cup vinegar mixture over chicken breasts; reserve remaining vinegar mixture to use as dressing.
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Step 4: Add remaining 1/3 cup soy sauce and 3 cups water to pot.
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Step 5: Bring to boil over high heat.
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Step 6: Cover, reduce heat to low, and simmer chicken until cooked through, 7 to 10 minutes.
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Step 7: Transfer chicken to plate, cover loosely with plastic wrap, and refrigerate until cool enough to handle.
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Step 8: Shred chicken into long, thin strands using two forks or fingers
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Step 9: Transfer chicken to large serving bowl, toss with 2 tablespoons dressing, and season with salt and pepper.
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Step 10: Add cabbage, bell pepper, scallions, and remaining dressing and toss to combine. Sprinkle with chow mein noodles and serve./
We hope you enjoy this recipe!
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