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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By Marty F.
New River, AZ
on June 22, 2011
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FABULOUS!! I followed the recipe to the letter. It is a quick cook so make sure you have everything prepared before you begin cooking. I will definitely make this meal again.
By Kimyogi
Grapevine, TX
on June 21, 2011
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I just made the chicken, not the salad. My husband has been getting all the credit for grilling chicken and when I make it, the kids complain. I *finally* knocked one out of the park. Thanks!!!! I'm a vegetarian, so I can't say for myself, but the kids went back for seconds, which is a first for my grilling!
By MissouriR
St. Louis, Missouri
on June 17, 2011
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First let me explain that my husband likes to do the grocery shopping and that can be a problem. He tires easily when he can't find things and makes substitutions. He brought home some kind of curly endive or mustard greens ... I'm not sure what, but there was no way I could shred it; I had to roll my knife through it to cut it into strips. Secondly, the chicken cutlets that my husband bought were ground up patties. When I put them in the bag to marinate them they fell apart. Despite all this, wrong greens, wrong kind of cutlets, too many carrots for the greens, the dinner was yummy. The flavors were exciting. If you take a bite of chicken with the ginger-carrot slaw on your fork, it's a flavor party ... and the grilled pineapple with the lime zest and drizzle of honey was a new taste experience. I can't wait to make this with all the right ingredients - it was even a winner with the wrong ones ... hahaha.
Read all 167 reviews