Spicy Asian Coleslaw With Grilled Chicken |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a great meal for a warm summer day. It's really filling and easy to make!. The coleslaw only gets better the longer it sits. Ingredients:
3 tablespoons soy sauce |
2 tablespoons lime juice |
2 teaspoons sesame oil |
1 tablespoon garlic, minced from a jar |
1/8 teaspoon white pepper (or use 1/4 tsp red pepper flakes for more of a kick) |
1 lb chicken breast, boneless and skinless |
1/4 cup rice vinegar (i use the seasoned kind) |
1 tablespoon honey |
2 teaspoons sesame oil |
2 tablespoons soy sauce |
1/2 teaspoon red pepper flakes (or less to taste) |
2 scallions, chopped |
2 teaspoons sesame seeds |
1 (16 ounce) package of cabbage coleslaw mix |
1/3 cup cashew nuts |
1 tablespoon dried parsley (optional) |
Directions:
1. Mix first six ingredients, soy sauce through pepper, in a small bowl. Whisk together. Put chicken breasts in bowl and stir to coat. Cover and let sit for at least 10 minutes. While marinating, preheat your broiler.
2. Meanwhile, combine rice vinegar, honey, sesame oil, soy sauce, and scallions. Whisk together until honey has been fully blended. Add scallions and stir again.
3. Pour dressing mixture over cabbage coleslaw and combine thoroughly. Sprinkle with sesame seeds, cover and refrigerate.
4. Remove chicken from marinade and cook chicken in broiler until just done, about 3-4 minutes per side, depending on thickness. Once fully cooked, remove from oven and let it cool for about 5 minutes. Cut crosswise into thin slices.
5. Take cashews and place into plastic bag. Smash thoroughly with a mallet or your fists if feeling kind of aggressive.
6. Remove coleslaw from fridge and add chicken. Sprinkle with crushed cashews and stir. If using parsley, add now. Mint, cilantro and coriander are also good choices.
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