Teriyaki Chicken with Warm Ginger-Carrot Slaw

Name: Teriyaki Chicken with Warm Ginger-Carrot Slaw
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Asian, Japanese
Ingredients: 680 grams chicken breast cutlets; 3 Tbsps cider vinegar, eyeball it; 1 Tbsp grill seasoning (recommended: Montreal Steak Seasoning) eyeball it in your palm; 59 milliliters honey, eyeball it; 3 Tbsps pickled ginger, drained and thinly sliced - found on Asian foods aisle; 4 servings Salt and pepper; 1 small savoy cabbage, 1 1/2 pounds; 1 bunch scallions; 79 milliliters teriyaki sauce; 4 Tbsps vegetable oil, eyeball it, divided; 237 milliliters a couple of handfuls, snow peas; 1 sack, 10 ounces, 2 cups, store bought shredded/julienne cut carrots

Teriyaki Chicken with Warm Ginger-Carrot Slaw might be just the Japanese recipe you are searching for. This recipe covers 38% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and dairy free recipe has 477 calories, 43g of protein, and 19g of fat per serving. This recipe serves 4. It works best as a main course, and is done in about 10 minutes. If you have salt and pepper, grill seasoning eyeball it in your palm, sack, and a few other ingredients on hand, you can make it. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert. It can be enjoyed any time, but it is especially good for The Fourth Of July.

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.

Ingredients you will need

Chicken Cutlet

Grill Seasoning

Teriyaki Sauce

Cooking Oil

Equipment you will use

Grill

Let stand 15 minutes.

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

Equipment you will use

Grill Pan

Grill

Cut cabbage into quarters and cut away core. Shred the cabbage and set aside.

Ingredients you will need

Cabbage

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.

Ingredients you will need

Green Onions

Snow Peas

Drizzle honey into a small bowl.

Ingredients you will need

Honey

Equipment you will use

Bowl

Add vinegar and combine with a fork.

Ingredients you will need

Vinegar

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

Ingredients you will need

Chicken Cutlet

Equipment you will use

Grill

Frying Pan

Heat a nonstick skillet over high heat.

Equipment you will use

Frying Pan

Add 2 tablespoons oil, 2 turns of the pan.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add pickled ginger and cut carrots and stir-fry 2 minutes.

Ingredients you will need

Pickled Ginger

Carrot

Add cabbage and stir-fry 2 minutes more. Fluff and toss veggies with tongs so they stay dry and crisp while cooking.

Ingredients you will need

Cabbage

Equipment you will use

Tongs

Add scallions and snow peas and stir-fry another minute.

Ingredients you will need

Green Onions

Snow Peas

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.

Ingredients you will need

Salt And Pepper

Vinegar

Honey

Equipment you will use

Frying Pan

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.

Ingredients you will need

Chicken Meat

Whole Chicken

Serve immediately.

Equipment

Ingredients

Servings:

680grams

chicken breast cutlets 3Tbsps

cider vinegar, eyeball it 1Tbsp

grill seasoning (recommended: Montreal Steak Seasoning) eyeball it in your palm 59milliliters

honey, eyeball it 3Tbsps

pickled ginger, drained and thinly sliced - found on Asian foods aisle 4servings

Salt and pepper 1small

savoy cabbage, 1 1/2 pounds 1bunch

scallions 79milliliters

teriyaki sauce 4Tbsps

vegetable oil, eyeball it, divided 237milliliters

a couple of handfuls, snow peas 1

sack, 10 ounces, 2 cups, store bought shredded/julienne cut carrots

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Fram Wines Chenin Blanc with a 5 out of 5 star rating seems like a good match. It costs about 32 dollars per bottle.