Ingredients

The following ingredients have 4 Servings
  • 1/4 cup low-sodium soy sauce
  • 2 Tbsp finely minced ginger
  • 3 Tbsp canola oil
  • 2 Tbsp hoisin sauce
  • 1 Tbsp toasted sesame oil ((I used regular un-toasted since it's all I had))
  • 1 tsp Sriracha ((I didn't even notice it, so if you like heat add a little more))
  • 1/2 tsp salt (, then more to taste as desired)
  • 1/4 cup red wine vinegar
  • 1/4 cup chopped green onions (, green and white parts)
  • 2 (9 oz) boneless skinless chicken breasts
  • 1 lb napa cabbage (, halved lengthwise and thinly sliced crosswise)
  • 1 1/2 - 2 cups matchstick carrots (, or 2 medium carrots cut into matchsticks)
  • 2/3 cup slivered or sliced almonds (, toasted)
  • 1/2 cup cilantro leaves (, chopped)
  • 3 chopped green onions (, green and white parts)
  • 1 tsp white sesame seeds (, toasted)
  • 1 tsp black sesame seeds ((or an additional 1 tsp white, toasted))

Instruction

  • For the marinade:
  • In a mixing bowl (or 2-cup liquid measuring cup), whisk together soy sauce, ginger, canola oil, hoisin sauce, sesame oil, Sriracha and 1/2 tsp salt (adding more salt to taste as desired, original recipe calls for 1 tsp salt, I added 3/4 tsp and I still thought that was too much).
  • Add chicken breasts to a large resealable bag and add 3 Tbsp of the marinade mixture, reserving remaining. Seal bag and rub marinade over chicken, then transfer chicken to refrigerator and let rest at least 30 minutes, or up to 1 day.
  • For the dressing:
  • Add red wine vinegar and 1/4 cup chopped green onions to remaining dressing mixture and whisk to blend. Set aside (chill in refrigerator if marinating chicken longer than 1 hour).
  • For the salad:
  • Heat a grill or grill pan over stove top over medium-high heat. Brush grill lightly with canola or vegetable oil, then place marinated chicken on grill and cook, about 4 minutes per side, or until chicken has cooked through (it should register to 165 degrees in center of chicken when tested with a meat thermometer).
  • Transfer to a cutting board and let rest 10 minutes. Then, cut chicken crosswise into strips about 1/4-inch thick.
  • To assemble salad:
  • In a large bowl toss together cabbage, chicken, carrots, almonds, 3 chopped green onions, and cilantro with enough dressing to coat salad. Sprinkle top with sesame seeds and serve.