Chinese Chicken Salad Szechwan Style Recipe


Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Health IndexHealthyServings4
MethodMain Ingredient
Interest Group


 Whole chicken breasts2 Pound (Two 1 Pound Each Pieces)
 Leeks/Scallions2 Cup (32 tbs) (Green Part Only)
 Ginger slice2 , peeled and sliced
 Peanut oil2 Tablespoon
 Scallions1⁄3 Cup (5.33 tbs), chopped (White Part And A Little Of The Green)
 Ginger2 Teaspoon, peeled, minced
 Fresh jalapeno1 , seeded, veins removed, and finely chopped
 Szechwan peppercorns1⁄2 Teaspoon
 Soy sauce2 Tablespoon
 Hoisin sauce1 Tablespoon
 Orange juice2 Tablespoon
 Honey1 Teaspoon
 Garlic2 Clove (10 gm), minced
 Chili oil2 Teaspoon
 Shantung/Napa cabbage4 Cup (64 tbs), shredded

Nutrition Facts

Serving size

Calories 408 Calories from Fat 119

% Daily Value*

Total Fat 13 g20.4%

Saturated Fat 2.6 g12.9%

Trans Fat 0.1 g

Cholesterol 131.7 mg

Sodium 651.9 mg27.2%

Total Carbohydrates 15 g5%

Dietary Fiber 1.4 g5.7%

Sugars 5 g

Protein 55 g110.3%

Vitamin A 23.1% Vitamin C 31.4%

Calcium 9.2% Iron 20.3%

*Based on a 2000 Calorie diet


1. Fill a 2-quart saucepan with 3 to 4 cups water.
2. Bring to a boil.
3. Add the chicken breasts, leeks, and ginger.
4. Cover the pan tightly and cook over high heat for 10 minutes.
5. Remove from the heat and let the chicken cool in the liquid for 45 minutes.

6. Place the chicken breasts in a strainer for 2 minutes.
7. Remove the bones and skins, and discard them,
8. Keep the chicken breasts in freeze wrapped in plastic until get properly chilled until well chilled.
9. Shred the meat into coarse pieces.
10. Refrigerate again until ready to assemble.

11. In a small saucepan, mix the peanut oil, scallions, ginger, jalapeno, and ground peppercorns. Set aside.
12. In a small bowl, combine the soy sauce, hoisin sauce, orange juice, honey, garlic, and chili oil. Set aside.
13. Bring the peanut oil mixture to a boil and cook for 1 minute over medium heat. Add the soy sauce mixture and heat together, but do not continue boiling.

14. Combine the cabbage and chicken.
15. Pour on the sauce, toss gently, and serve on individual plates.