Teriyaki Chicken With Warm Ginger Carrot Slaw Recipes

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TERIYAKI CHICKEN WITH WARM GINGER-CARROT SLAW



Teriyaki Chicken with Warm Ginger-Carrot Slaw image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

  • 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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