Recipes : Teriyaki Chicken with Warm Ginger-Carrot Slaw : Food Network

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Teriyaki Chicken with Warm Ginger-Carrot Slaw
Recipe courtesy Rachael Ray

Ingredients
1 1/2 pounds chicken breast cutlets
1/3 cup teriyaki sauce
4 tablespoons vegetable oil, eyeball it, divided
1 rounded tablespoon grill seasoning (recommended: Montreal Steak Seasoning) eyeball it in your palm
1 small savoy cabbage, 1 1/2 pounds
1 bunch scallions
1 cup, a couple of handfuls, snow peas
1/4 cup honey, eyeball it
3 tablespoons cider vinegar, eyeball it
3 tablespoons pickled ginger, drained and thinly sliced - found on Asian foods aisle
1 sack, 10 ounces, 2 cups, store bought shredded/julienne cut carrots
Salt and pepper

Instructions
In a large plastic food storage bag, combine chicken cutlets with

teriyaki sauce, 2 tablespoons oil and grill seasoning. Close bag and combine to coat evenly. Let
stand 15 minutes.

Preheat an outdoor or indoor grill or grill pan to medium-high.

Cut cabbage into quarters and cut away core. Shred the cabbage and set aside. Cut clean, trimmed
scallions into 3 inch lengths. Pile scallions lengthwise and julienne them into thin strips. Pull
the threads from the ends of snow peas and julienne into thin strips, lengthwise, like the
scallions.

Drizzle honey into a small bowl. Add vinegar and combine with a fork.

Place chicken cutlets on grill or into hot pan and cook 3 minutes on each side.

Heat a nonstick skillet over high heat. Add 2 tablespoons oil, 2 turns of the pan. Add pickled
ginger and cut carrots and stir-fry 2 minutes. Add cabbage and stir-fry 2 minutes more. Fluff and
toss veggies with tongs so they stay dry and crisp while cooking. Add scallions and snow peas and
stir-fry another minute. Add honey and vinegar combination, pouring it all around the pan in a slow

stream. Cook the liquids down 30 seconds more then turn off heat. Continue to toss the slaw and
season it up with salt and pepper to your taste.

Slice the chicken meat thinly on an angle. Mound up 1/4 of the slaw on each plate and place the
sliced chicken along side, edging its way up the slaw salad. Serve immediately.