Teriyaki Chicken with Warm Ginger-Carrot Slaw

Health food may be good for the conscience but Oreos 

taste a hell of a lot better   ~ Robert Redford

From the Farmers' Market or Grocer:

1 1/2 lbs. chicken breast cutlets

1 small bottle of teriyaki

1 small Savoy cabbage, about 1 1/2 lbs.

1 bunch of scallions (green onions)

8 oz. snow peas

1 small jar pickled ginger

4 medium carrots, peeled and shredded

From your well-stocked pantry:

4 T. Canola oil

1 T. grill seasoning

3 T. cider vinegar

1/4 c. honey

Salt and black pepper

Directions:

- In a large plastic storage bag, combine the chicken cutlets with the teriyaki sauce, 2 T. of the oil and the grill seasoning.  Close the bag and press to coat the chicken evenly.  Let the chicken marinade 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 and set aside.  Cut the scallions and snow peas into thin strips (julienne).  

- Drizzle the honey into a small bowl.  Add the vinegar and mix.

-  Pat the chicken cutlets dry and place them on the grill.  Cook for 3 minutes on each side.

- Heat a nonstick skillet over high heat.  Add the remaining 2 T. of oil to the pan.  Add the pickled ginger and the carrots, stir-fry for 2 minutes.  Add the cabbage, stir-fry for 2 more minutes.  Toss the veggies so they stay crisp while cooking.  Add the scallions and snow peas, cook for another minute.  Add the honey/vinegar combo, pouring all over in a slow stream.  Cook the liquid down for 30 seconds, then turn off the heat.  Season with salt and pepper to taste.

-Thinly slice the chicken on the diagonal.  Mound a fourth of the slaw on each plate and place the chicken alongside.  Serve immediately.

Serves 4

Happy eating,

Elizabeth