Ingredients:

  • 1 lb boneless, skinless chicken breasts, thinly sliced
  • 1 tbsp neutral oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 6 cups shredded Napa cabbage
  • 2 cups shredded red cabbage
  • 1 cup shredded carrots
  • 3 green onions, thinly sliced
  • 1/2 cup sliced almonds, toasted
  • 1/2 cup ramen noodles or chow mein noodles, crushed
  • 1/2 cup mandarin orange segments, drained
  • 1/3 cup neutral oil
  • 2 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp toasted sesame oil
  • 1 tsp freshly grated ginger
  • 1 clove garlic, minced

Instructions:

  1. Heat 1 tablespoon of neutral oil in a skillet over medium high heat.
  2. Season sliced chicken breasts with salt and pepper, then sear until golden and cooked through (about 5–7 minutes). Note: Don't crowd the pan or the chicken will steam instead of brown.
  3. Remove chicken from heat and let rest for 5 minutes before slicing into bite-sized strips. Note: Resting prevents the meat from becoming dry.
  4. In a small bowl or jar, combine rice vinegar, soy sauce, honey, sesame oil, grated ginger, and minced garlic.
  5. Slowly whisk in 1/3 cup neutral oil until the dressing is smooth and velvety. Note: Adding oil slowly ensures the dressing doesn't separate.
  6. In a large mixing bowl, toss together the Napa cabbage, red cabbage, shredded carrots, and sliced green onions.
  7. Pour the ginger sesame dressing over the cabbage mixture and toss until evenly coated.
  8. Gently fold in the cooked chicken and mandarin orange segments.
  9. Immediately before serving, fold in the toasted almonds and crushed ramen noodles. Note: This is the critical step to maintain the shatter crisp texture.