Szechwan Spicy Chicken Salad
- 1 whole chicken beast
- Meat marinade:
- 1 tbsp. soy sauce
- 1 tbsp. hoisin sauce
- 1 tbsp. bean sauce
- 1 tbsp. garlic minced
- 1 tsp. sugar
- 1 oz. bean threads
- ½ head of iceberg lettuce, cut into fine strips
- 2 green onions, cut into 1” strips
- ½ bunch cilantro, cut into 1½” lengths
- ½ cup roasted peanuts, chopped
Dressing:
- 2 tbsp. oil
- 2 tbsp. sesame oil
- 2 tbsp. white vinegar
- 2 tbsp. sugar
- 2 tbsp. light soy sauce
- 1 tbsp. hoisin sauce
- 1 tsp. chili oil
- ½ tsp. dried chili peppers, crushed
- 2 tbsp. garlic, minced
Marinate chicken for 8 hours and bake at 375° for 35 minutes. Cool and debone. Cut meat into thin strips. Deep fry bean threads in hot oil (They’ll puff up instantly). Keep bean threads for up to 4 hours until ready to use. Mix dressing can be done ahead of time also.
When you are ready to serve mix all vegetables and sliced chicken with the dressing. Add 3/4 of the peanuts and most of the bean threads. Transfer to a large serving platter. Top with remaining bean threads and peanuts.
Recipe courtesy of Victoria Balas. Join Victoria Balas for engaging classes that will inspire the inner chef in you!
More than just dinner—it’s a dining experience. Culinary Immigration Cooking School is going to help you through cooking even the most challenging meals for dinner—it’s a dinner out experience in your own home as Victoria’s husband puts it.
She will teach you how to prep, plate, and pair recipes that wow family. With many new cooking school dishes designed for online home cooking, you’ll learn how to build elevated courses using everyday ingredients. Visit the Culinary Immigration Cooking School for more recipes and upcoming class info.
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