- 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.
|Prep Time: 20 minutes|
Cook Time: 15 minutes
|-||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|