Recipes: Main Entrees

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Asian Slaw with Tamari Ginger Chicken

asianslawIngredients:

For Chicken:

  • 3 boneless, skinless chicken thighs
  • 3 Tbsp. San-J® Tamari
  • 1 tsp. fresh grated ginger
  • 1/8 tsp. black pepper

For Slaw:

  • 1/4 head green cabbage
  • 1/8 head red cabbage
  • 1 carrot
  • 1/4 cup red onion
  • 1 cup jicama

For Dressing:

  • 1 Tbsp. dark miso paste
  • 2 Tbsp. San-J® Tamari
  • 2 tsp. sesame oil
  • 2 Tbsp. rice vinegar
  • 1 tsp. fresh grated ginger
  • 1/4 tsp. black pepper
  • Butter lettuce for serving

Directions:

  1. Cut chicken into 1–inch pieces.
  2. Toss with 3 Tbsp. of San-J® Tamari, 1 tsp. fresh grated ginger and 1/8 tsp. black pepper.
  3. Marinate overnight in refrigerator in shallow, airtight container.
  4. Thinly shred the green and red cabbage.
  5. Grate the carrot, and dice the red onion.
  6. Julienne the jicama, set aside.
  7. Combine cabbage, carrot, and red onion in large bowl.
  8. In small bowl, whisk together the miso paste, 2 Tbsp. of San-J® Tamari Sauce, sesame oil, rice vinegar, fresh grated ginger, and black pepper.
  9. Drizzle 1/2 of the dressing over the cabbage mixture, toss to coat.
  10. Cover and refrigerated for 30 minutes.
  11. Heat non-stick skillet over medium high heat.
  12. When pan is hot, toss in chicken.
  13. Let cook for 3 minutes covered, then turn.
  14. When chicken is cooked through, remove from heat and allow cooling.
  15. Add chicken and jicama to the rest of the slaw ingredients.
  16. Toss with remaining dressing.
  17. Place butter lettuce leaves onto four plates.
  18. Divide slaw into 4 even portions, and serve on lettuce leaves.
  19. Serve immediately.

Servings: 4

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