Teriyaki Chicken with Warm Ginger-Carrot Slaw

Total Time:
10 min
Prep:
5 min
Cook:
5 min

Yield:
4 servings
Level:
Easy

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
Directions
  • 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.


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