Carb Smart Kung Pao-Style Chicken Salad
with Hoisin Dressing- Soy
- Wheat
- Sesame
- Mustard
- Peanuts
- Sulphites
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.
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
Cooking Steps
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the tasty hoisin dressing and flavorful chicken, though some found it too salty or lacking spice.
- Ease of prep: Customers appreciated how quick and easy this meal was to prepare, with pre-cut vegetables saving time.
- Suggestions: Consider adding more spinach, reducing sauce quantity, and warming the dressing slightly before serving.
- Portions: Some found it light for dinner; adding extra chicken or vegetables could make it more filling.
- Texture: The crunchy vegetables and peanuts were praised, but a few suggested lightly cooking the veggies.
