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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Whisk vinegar, 3 tbsp soy sauce, hoisin sauce, ginger, and sesame oil together in medium bowl. Place chicken in single layer in Dutch oven. Pour 1/3 cup vinegar mixture over chicken breast, 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. | 3. Transfer chicken to large serving bowl, toss with 2 tbsp of reserved vinegar mixture and season with salt and pepper. Add cabbage, bell pepper, scallions, and remaining vinegar mixture and toss to combine. Sprinkle with chow mein noodles and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice vinegar	1/2	cup		-	-	-	-
soy sauce	3	tablespoons		25.44	2.3664	3.9072	0.2736
soy sauce	1/2	cup		25.44	2.3664	3.9072	0.2736
hoisin sauce	1/3	cup		187.7333	37.6149	2.8245	2.8928
ginger	1 1/2	1/2	grated	9.045	1.9337	0.2425	0.1145
sesame oil	1/4	cup	toasted	481.78	0.0	0.0	54.5
chicken breast	1 1/2	1/2	boneless skinless	1170.2697	0.0	141.8612	62.93600000000001
salt				-	-	-	-
pepper				-	-	-	-
napa cabbage	1/2		shredded	6.54	1.2154	0.5995	0.0927
red bell pepper	1		stemmed seeded sliced	-	-	-	-
scallion	1	bunch	sliced	-	-	-	-
chow mein noodle	1	cup		266.0	40.768	4.5416	8.6408

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.