Bean Sprout Chinese Chicken Salad

Bean Sprout Chinese Chicken Salad

Ingredients:
¼ cup bean sprouts
1/3 cup rice vinegar
¼ cup peanut oil
1 tablespoon soy sauce
3 tablespoons hoisin sauce
1 tablespoon minced fresh ginger
¾ pound cooked skinless chicken, diced
2 cups Napa cabbage, shredded
¼ cup scallions, sliced
¼ cup sliced water chestnuts, drained
½ cup unsalted dry-roasted peanuts, chopped

Directions:
1. Place the bean sprouts in a bowl of ice water to cover. Soak for 3–5
minutes.
2. Combine the vinegar, oil, soy sauce, hoisin, and ginger in a large bowl
and whisk to combine. Remove ½ cup dressing from the bowl and set
aside.
3. Add the chicken, cabbage, scallions, and water chestnuts to the large
bowl and mix to combine. Add more dressing as needed to achieve
desired consistency.
4. Transfer the bean sprouts to paper towels to drain. To serve, divide the
chicken salad among 4 salad plates. Garnish with bean sprouts and
chopped peanuts. Serve any extra dressing on the side.