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
