Carb Smart Kung Pao-Style Chicken Salad
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Carb Smart Kung Pao-Style Chicken Salad

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.

Tags:
Carb Smart
Allergens:
Soy
Wheat
Sesame
Mustard
Peanuts
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Calories620 kcal
Fat26 g
Saturated Fat4 g
Carbohydrate49 g
Sugar26 g
Dietary Fiber7 g
Protein47 g
Cholesterol125 mg
Sodium2020 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Box Grater
Peeler
Paper Towel
Baking Sheet
Large Non-Stick Pan
Parchment Paper
Measuring Spoons
Medium Bowl
Large Bowl

Instructions

Prep veggies
1

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.

Prep chicken
2

Pat chicken dry with paper towels, then season with Moo Shu Spice Blend and half the garlic salt.

Cook chicken
3

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.

Make hoisin dressing
4

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.

Make salad
5

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.

Finish and serve
6

Thinly slice chicken. Divide salad between plates. Top with chicken. Spoon hoisin dressing over top. Sprinkle with peanuts.