Teriaki Chicken with WArm Ginger-Carrot Slaw

By dette

This dinner is full of antioxidants, low in fat, high in fiber, and huge on flavor. Can you get anything better for you than that? Plus, you won't find this one on any take-out menu.

Ingredients

• 1 1/2 pounds chicken breast cutlets
• 1/3 c. teriyaki sauce
• 4 tblsp vegetable oil
• 1 rounded tblsp grill seasoning Montreal Steak
• 1 small Savoy cabbage, (1 1/2 pounds)
• 1 bunch scallions, trimmed
• 1 c. snow peas, a couple of handfuls
• 1/4 c. honey
• 3 tblsp cider vinegar
• 3 tblsp pickled ginger, drained and thinly sliced
• 2 c. shredded or julienned carrots
• Salt and black pepepr

Details

Servings 4

Preparation

Step 1

In a large platic food storage bag, combine the chicken cutlets with the teriaki sauce, 2 tbls of the oil and the grill seasoning. Close the bag and press to coat the chicken evenly. Let te chicken stand for 15 minutes.

preheat an outdoor grill or indoor grill pan or skillet to medium high

Cut
the cabbage into quarters and cut away the core. Shred the cabbage witha knife and set it aside. Cut the scallion into 3 inch lenghts, then pile them lenghtwise and julienne then into thin strips. Pull the threads from the ends of the snow peas and julienne them into thin strips, lengthwise, like the scallions.

Drizzle the honey into a small bowl. Add the vinegar and combine with a fork, Pat the chicken cutlets dry and place them on the grill or grilk pan (or into a hot skillet) and cook for 3 minutes on each side.

Heat a nonstick skillet over high heat. Add the remaining 2 tblsp of oil, twice around the pan. Add the pickled ginger and the carrots and stir-fry for 2 minutes. Add the cabbage and stir-fry for 2 minutes more. Fluff and toss the veggies with tongs so they stay dry and crisp while coooking. Add the scallions and snow peas and stir-fry for another minute. Add the honey and vinegar comgination, pouring it all around the pan in a slow stream. Cook the liquids down for 30 secounds, then turn off the ehat. Continue to toss the slaw and season it u with salt and pepper to taste.

Thinly slice the chicken on the diaonal. Mound up one fourth of the slaw oneach plate and place the sliced chicken alongside, edging its way up the slaw salad. Serve immediately.