Hot Chinese Chicken Salad Recipe: A Flavorful Asian Delight
This vibrant and nourishing Hot Chinese Chicken Salad, adapted from a recipe originally shared by 24 Hour Fitness, is a wonderful addition to your culinary repertoire. With its colorful array of vegetables and a savory sauce that brings everything together, this dish not only promises to be a delightful experience for your taste buds but also caters to a balanced diet. Ideal for those busy days when you want a wholesome meal prepared in under thirty minutes, this recipe serves six and is sure to become a family favorite.
Recipe Overview
| Attribute | Details |
|---|---|
| Prep Time | 20 minutes |
| Total Time | 20 minutes |
| Servings | 6 servings |
| Calories | 277.7 per serving |
| Fat Content | 5.1 g |
| Saturated Fat | 1 g |
| Cholesterol | 75.8 mg |
| Sodium | 265.7 mg |
| Carbohydrates | 32.3 g |
| Fiber | 2.5 g |
| Sugar | 3.4 g |
| Protein | 24.3 g |
Ingredients
| Ingredient | Quantity |
|---|---|
| Reduced-sodium chicken broth | 8 cups |
| Reduced-sodium soy sauce | 1/4 cup |
| Rice wine | 2 tablespoons |
| Dry sherry | 2 tablespoons |
| Sugar | 1 tablespoon |
| Crushed red pepper flakes | 1 teaspoon |
| Garlic | 1 clove, minced |
| Green peppers | 1 cup, sliced |
| Red bell pepper | 1 cup, sliced |
| Boneless skinless chicken breast | 1 1/2 pounds |
| Red cabbage | 1 cup, shredded |
| Green cabbage | 1 cup, shredded |
| Green onions | 1 cup, sliced |
Instructions
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Cook the Noodles: Begin by preparing the noodles according to the package directions, ensuring they are cooked until tender. Once cooked, drain them well and set aside, allowing them to cool slightly while you prepare the rest of the dish.
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Prepare the Sauce: In a small bowl, combine the reduced-sodium chicken broth, reduced-sodium soy sauce, rice wine, dry sherry, sugar, and crushed red pepper flakes. Mix well and set this flavorful sauce aside for later use.
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Sauté the Vegetables: Heat 1 teaspoon of oil in a large nonstick skillet over high heat. Once the oil is shimmering, add the minced garlic along with the sliced green peppers and red bell pepper. Sauté these vegetables for 1-2 minutes, or until they become tender yet still crisp. After cooking, remove the mixture from the pan and set aside.
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Cook the Chicken: In the same skillet, heat the remaining 2 teaspoons of oil over high heat. Add the boneless skinless chicken breast, cooking for 3-4 minutes or until the chicken is thoroughly cooked and no longer pink in the center. This step is crucial for achieving tender and juicy chicken that will serve as the protein base for your salad.
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Combine Ingredients: Once the chicken is cooked, return the sautéed vegetables to the skillet. Add in the shredded red cabbage, green cabbage, and the previously prepared noodles. Toss everything together gently to combine, allowing the flavors to meld beautifully.
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Add the Sauce: Pour the prepared sauce over the chicken and vegetable mixture. Using tongs or a spatula, toss everything together to ensure that every bite is coated in the savory sauce. Continue to cook and stir for an additional 1-2 minutes, or until the mixture is heated through and the flavors have melded together.
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Serve: Remove the skillet from heat and sprinkle the salad with sliced green onions for a fresh crunch and a burst of color. Serve the Hot Chinese Chicken Salad warm, either on its own or accompanied by additional side dishes of your choice.
This dish, brimming with flavors and textures, is not only quick and easy to prepare but also provides a wholesome option for dinner or a lunch meal prep. Enjoy this delicious Hot Chinese Chicken Salad, and feel free to experiment with your favorite vegetables or adjust the level of heat according to your preference. Happy cooking!
