Spicy Asian Coleslaw With Grilled Chicken

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3 tablespoons soy sauce
• 2 tablespoons lime juice
• 2 teaspoons sesame oil
• 1 tablespoon garlic, minced from a jar
• 1/8 teaspoon pepper (or use 1/4 tsp red pepper flakes for more of a kick)
• 1 lb chicken breast, boneless and skinless
• 1/4 cup rice vinegar (i use the seasoned kind)
• 1 tablespoon honey
• 2 teaspoons sesame oil
• 2 tablespoons soy sauce
• 1/2 teaspoon red pepper flakes (or less to taste)
• 2 scallions, chopped
• 2 teaspoons sesame seeds
• 1 (16 ounce) package of cabbage coleslaw mix
• 1/3 cup cashew nuts
• 1 tablespoon dried parsley (optional)

Recipe

• 1 mix first six ingredients, soy sauce through pepper, in a small bowl. whisk together. put chicken breasts in bowl and stir to coat. cover and let sit for at least 10 minutes. while marinating, preheat your broiler.
• 2 meanwhile, combine rice vinegar, honey, sesame oil, soy sauce, and scallions. whisk together until honey has been fully blended. add scallions and stir again.
• 3 pour dressing mixture over cabbage coleslaw and combine thoroughly. sprinkle with sesame seeds, cover and refrigerate.
• 4 remove chicken from marinade and cook chicken in broiler until just done, about 3-4 minutes per side, depending on thickness. once fully cooked, remove from oven and let it cool for about 5 minutes. cut crosswise into thin slices.
• 5 take cashews and place into plastic bag. smash thoroughly with a mallet or your fists if feeling kind of aggressive.
• 6 remove coleslaw from fridge and add chicken. sprinkle with crushed cashews and stir. if using parsley, add now. mint, cilantro and coriander are also good choices.