Ingredients
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3/4 cup soy sauce, divided
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2 tablespoons hoisin sauce
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1 tablespoon olive oil
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1/2 cup rice vinegar
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2 tablespoons sugar
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2 teaspoons sesame paste (dissolved in 1 tablespoon water)
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2 tablespoons sesame oil
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1/2 teaspoon minced ginger
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4 cups thinly sliced cabbage
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1/2 cup thinly sliced purple cabbage
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1 cup bean sprouts
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sliced water chestnuts
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chopped cilantro
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3 sheets wonton skins (thinly sliced and deep fried until crispy)
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1/2 cup thinly julienned carrot
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sliced green onion
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1 lb boneless skinless chicken breast
Instructions
- Slice each chicken breast horizontally into two or three pieces; combine ¼ cup soy sauce, hoisin sauce, and olive oil to make a marinade; marinate the chicken for 30 minutes in the refrigerator.
- Discard marinade; grill chicken breast pieces until cooked through; cool for 15 minutes then thinly slice chicken on the diagonal.
- Meanwhile, shake together remaining ½ cup soy sauce, rice vinegar, sugar, diluted sesame paste, sesame oil, and minced ginger to make a salad dressing; combine cabbages, carrots, bean sprouts, and water chestnuts; toss well with part of the salad dressing.
- On each serving plate, arrange sliced chicken over a bed of the dressed salad; garnish with chopped cilantro, green onions, fried wonton strips, and another drizzling of salad dressing.