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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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With crunchy chow mein noodles, vegetables, and chicken, this dish makes a light summer meal. From America's Test Kitchen. rice vinegar, soy sauce, hoisin sauce, grated fresh ginger, toasted sesame oil, chicken breast, salt and pepper, Napa or Chinese cabbage, red bell pepper, scallions, chow mein noodles cvt Ingredients:
1/2 cup rice vinegar |
3 tablespoons reduced sodium soy sauce, plus |
1/3 cup reduced sodium soy sauce |
1/3 cup hoisin sauce |
1 1/2 tablespoons grated fresh ginger root |
1/4 cup toasted sesame oil |
18 ounces boneless, skinless chicken breasts (5064), trimmed, net from 1 1/2 pounds raw |
1 salt and pepper |
1/2 head napa or chinese cabbage, shredded |
1 large red bell pepper, seeded and sliced thin |
9 (one bunch, check count) scallions, thinly sliced on diagonal |
1 cup chow mein noodles |
Directions:
1. Whisk vinegar, 3 tablespoons soy sauce, hoisin sauce, ginger and sesame oil together in a medium bowl. Place chicken in single layer in Dutch oven. Pour 1/2 cup vinegar mixture over chicken breasts; reserve remaining vinegar mixture to use as dressing. Add remaining 1/3 cup soy sauce and 3 cups water to pot. Bring to boil over high heat. Cover, reduce heat to low, and simmer chicken until cooked through, 7 to 10 minutes.
2. Transfer chicken to plate, cover loosely with plastic wrap, and refrigerate until cool enough to handle. Shred chicken into long thin strands using two forks or fingers.
3. Transfer chicken to large serving bowl, toss with 2 tablespoon dressing, and season with salt and pepper. Add cabbage, bell pepper, scallions, and remaining dressing and toss to combine. Sprinkle with chow mein noodles and serve.
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