Hot Chinese Chicken Salad
Elevate your salad game with this flavorful Hot Chinese Chicken Salad, a vibrant medley of tender stir-fried chicken, crisp vegetables, and bold, zesty dressing. This recipe marries smoky sesame oil, tangy rice vinegar, and a touch of honey for the perfect balance of sweet and savory, while fresh cabbage, carrots, and red bell pepper add delightful crunch. A quick skillet stir-fry keeps this dish warm and satisfying, making it a unique twist on the classic salad. Topped with cilantro, crunchy chow mein noodles, and optional peanuts or sesame seeds, this dish is as visually appealing as it is delicious. Perfect for lunch, dinner, or entertaining, this 35-minute recipe delivers gourmet Chinese-inspired flavors in every bite.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 3 tablespoons Soy sauce
- 2 tablespoons Sesame oil
- 2 tablespoons Rice vinegar
- 1 tablespoon Honey
- 2 pieces Garlic cloves (minced)
- 1 teaspoon Ginger (grated)
- 3 cups Green cabbage (thinly sliced)
- 1 cup Carrots (julienned or grated)
- 4 pieces Green onions (sliced)
- 1 piece Red bell pepper (thinly sliced)
- 1 cup Cilantro (chopped)
- 1 cup Chow mein noodles (optional, for garnish)
- 2 tablespoons Crushed peanuts or sesame seeds (optional, for garnish)
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Season the chicken breasts with a pinch of salt and black pepper on both sides.
In a medium mixing bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, garlic, and ginger to create the dressing. Set aside half of it for serving.
Heat vegetable oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until fully cooked and no longer pink in the center. Remove from the skillet and set aside to rest.
In the same skillet, add the sliced green cabbage, carrots, red bell pepper, and green onions. Stir-fry for 4-5 minutes until the vegetables are tender but still slightly crisp. Drizzle in half of the prepared dressing and toss to coat.
Slice the cooked chicken breasts into thin strips and add them to the skillet with the vegetables. Stir gently to combine and heat through for 1-2 minutes.
Transfer the salad mixture to a large serving bowl or individual plates. Sprinkle with chopped cilantro, chow mein noodles, and optional crushed peanuts or sesame seeds for garnish.
Drizzle the remaining dressing over the top and serve immediately while warm. Enjoy!
Nutrition Facts
Calories |
1404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.0 g | 119% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 28.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5096 mg | 222% | |
| Total Carbohydrate | 134.8 g | 49% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 41.8 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 364 mg | 28% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2247 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
