Ingredients
1/4 c. reduced-sodium soy sauce
3 tbsp. canola oil
2 tbsp. hoisin sauce
1 tbsp. toasted sesame oil
1 tsp. Sriracha sauce
1 tsp. kosher salt
2 bonless, skinless chicken breast halves
1/4 c. red wine vinegar
1/4 c. minced scallions
1 lb. Napa cabbage
2 carrots
3 scallions
c. slivered almonds, toasted
1 tsp. white sesame seeds, toasted
1 tsp. black sesame seeds
Preparation
Step 1 To make marinade: In a medium bowl, whisk soy sauce, ginger, canola oil, hoisin sauce, sesame oil, Sriracha, and salt to blend. Transfer 3 tablespoons of the mixture to a baking dish, then add chicken and turn to coat it. Cover and refrigerate for 30 minutes, turning after 15 minutes, or up to 1 day, turning occasionally.Step 2To make dressing: Whisk vinegar and scallions into remaining marinade. Set aside.Step 3Heat a grill pan over medium-high heat. Remove chicken from marinade, add to grill pan, and cook for about 4 minutes per side, or until chicken shows no sign of pink when pierced in thickest part with tip of a small sharp knife. Transfer to a cutting board and let cool for 15 minutes.Step 4Cut chicken crosswise into 1/4-inch-thick slices.Step 5Assembly: In a large bowl,toss chicken, cabbage, carrots, scallions, and cilantro with enough dressing to coat lightly.Step 6Mound salad in center of four plates. Rewhisk dressing and drizzle a little over and a round salad. Sprinkle almonds and sesame seeds over and serve.
From: What’s For Dinner? Delicious Recipes for a Busy Life © 2013 by Curtis Stone Buy the book
