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Asian Slaw with Grilled Chicken
Created by: Howcan Team
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 4 cups shredded cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1/4 cup chopped cilantro
- 1/4 cup chopped green onions
- 1/4 cup chopped peanuts
- 2 tablespoons sesame seeds
- Salt and pepper to taste
Instructions
- In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons honey, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 teaspoon grated ginger, and 1 clove minced garlic. Set aside.
- Preheat grill to medium-high heat. Season the chicken breasts with salt and pepper. Grill the chicken for 6-7 minutes per side, or until fully cooked. Remove from the grill and let it rest for 5 minutes. Slice the chicken into thin strips.
- In a large bowl, combine 4 cups shredded cabbage, 1 cup shredded carrots, 1 thinly sliced red bell pepper, 1/4 cup chopped cilantro, and 1/4 cup chopped green onions.
- Pour the prepared dressing over the vegetables and toss to coat evenly.
- Divide the slaw onto serving plates and top with the grilled chicken strips.
- Garnish with chopped peanuts and sesame seeds.
- Serve immediately and enjoy!
Asian slaw is a vibrant and flavorful dish that has its roots in Asian cuisine. This refreshing salad typically consists of a mix of shredded cabbage, carrots, and other vegetables, tossed in a tangy and slightly sweet dressing. The addition of grilled chicken takes this dish to the next level, adding a delicious smoky flavor and protein-packed goodness. The origins of Asian slaw can be traced back to Southeast Asia, where it was a popular side dish served alongside grilled meats and seafood. Over time, the dish has evolved and gained popularity in Western countries, where it is often featured on the menus of Asian fusion restaurants. One renowned chef known for his exceptional Asian slaw with grilled chicken is Chef Ming Tsai, whose innovative take on Asian cuisine has earned him widespread acclaim. His restaurant, Blue Dragon in Boston, is a go-to destination for those seeking a delectable Asian-inspired dining experience. To make the best Asian slaw with grilled chicken, it's crucial to nail the dressing. A perfect balance of tangy rice vinegar, soy sauce, sesame oil, and a hint of sweetness is key to achieving the authentic flavors of this dish. Additionally, grilling the chicken to juicy perfection and incorporating a variety of crunchy vegetables are essential for a satisfying texture and taste. For a unique twist on this classic dish, consider marinating the chicken in a blend of Asian spices and herbs before grilling, adding an extra layer of complexity to the flavor profile. Today, some of the best versions of Asian slaw with grilled chicken can be found in upscale Asian fusion eateries and trendy farm-to-table restaurants that prioritize fresh, high-quality ingredients. Whether enjoyed as a light lunch or a flavorful dinner, this dish is a delightful marriage of vibrant colors, bold flavors, and satisfying textures that is sure to please the palate.
35 min
4
350 calories
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