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Carb Smart Kung Pao-Style Chicken Salad
with Hoisin Dressing
A classic stir-fried Chinese dish gets the Carb Smart makeover in this recipe! With a savoury-sweet hoisin dressing and juicy Chinese-spiced chicken, this salad bowl may just prove to be a go-to!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
1 tbsp
Moo Shu Spice Blend
(Contains Soy, Wheat)
¼ cup
Hoisin Sauce
(Contains Soy, Sesame, Mustard)
4 tbsp
Soy Sauce Mirin Blend
(Contains Soy)
113 g
Red Cabbage, shredded
28 g
Peanuts, chopped
(Contains Peanuts)
56 g
Baby Spinach
160 g
Sweet Bell Pepper
3 unit
Celery
1 tsp
Garlic Salt
1 tbsp
White Wine Vinegar
(Contains Sulphites)
170 g
Carrot
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Core, the cut pepper into 1/4-inch slices. Cut celery into 1/4-inch pieces. Peel, then grate carrot.
Pat chicken dry with paper towels, then season with Moo Shu Spice Blend and half the garlic salt.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 1-2 min per side. Transfer chicken to a parchment-lined baking sheet. Bake in the middle of the oven until cooked through, 10-12 min.
While chicken bakes, add half the soy sauce mirin blend, hoisin sauce and 2 tbsp water (dbl for 4 ppl) to a medium bowl. Season with pepper, then stir to combine.
Combine remaining soy sauce mirin blend, vinegar and 1 tbsp oil (dbl for 4 ppl) in a large bowl. Add spinach, cabbage, carrots, peppers and celery. Season with remaining garlic salt and pepper, then toss to coat.
Thinly slice chicken. Divide salad between plates. Top with chicken. Spoon hoisin dressing over top. Sprinkle with peanuts.
