Teriyaki Chicken with Warm Ginger-Carrot Slaw

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Chicken Still Never Lets You Down

Rated: 3 stars out of 5Rate itRead users' reviews (179)

RECIPE
COMMENTS & REVIEWS(179)

Cook Time:
5 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 5 min
Inactive Prep: --
Cook: 5 min
Total:: 10 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Chinese Chicken Salad with Red Chile Peanut Dressing

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-8 of 8

View all 8 Asian Collections

Comments & Reviews

recipe Teriyaki Chicken with Warm Ginger-Carrot Slaw
Alena Laredo, TX 04-01-2009
Flag

YUMO
Rated: 5 stars out of 5

This was DELICIOUS, LOVED IT! I made the chicken teriyaki, and the pineapple spears only, and add white rice. I will... definately make this again! Thanks Rachel!Read more
recipe Teriyaki Chicken with Warm Ginger-Carrot Slaw
Viviana Aguadilla, AP 03-24-2009
Flag

Juicy chiken n" veggies
Rated: 4 stars out of 5

Love the recipe. So easy to make. My children loved it too. Kudos to you Rach.
recipe Teriyaki Chicken with Warm Ginger-Carrot Slaw
Anastasia Friendswood, TX 03-20-2009
Flag

So easy!
Rated: 5 stars out of 5

I just made this for my family and they loved it. I took some advice about the slaw and added teriyaki sauce and some hot... sauce...it was excellent. I also made some white rice to go with the meal...along with the pineapple which was very refreshing. Love ya Rach!Read more
recipe Teriyaki Chicken with Warm Ginger-Carrot Slaw
Caroline Charlottesville, VA 04-27-2008
Flag

A Good Change
Rated: 5 stars out of 5

My husband and I eat a lot of chicken so it was nice to try a different recipe. I have to agree that if you are not careful... with ginger it can definitely overpower the slaw. There was one review I read about a lady not understanding "eyeball it". I had to chuckle a bit because with cooking you don't have to measure. If you are baking it's a different story. All in all I like this recipe a lot and am actually getting ready to make it again.Read more
recipe Teriyaki Chicken with Warm Ginger-Carrot Slaw
Anonymous 01-30-2008
Flag

Good recipe!
Rated: 5 stars out of 5

Love this recipe..the slaw is GREAT! when made right this is a really wonderful recipe for the summer/spring time, definately... recommend!Read more
recipe Teriyaki Chicken with Warm Ginger-Carrot Slaw
Lorienne E boulder, CO 01-28-2008
Flag

roll the slaw
Rated: 4 stars out of 5

I love this slaw and used it in rice wrappers for delicious spring rolls.