Ingredients
\n1 1\/2 pounds chicken breast cutlets
\n1\/3 cup teriyaki sauce
\n4 tablespoons vegetable oil, eyeball it, divided
\n1 rounded tablespoon grill seasoning (recommended: Montreal Steak Seasoning) eyeball it in your palm
\n1 small savoy cabbage, 1 1\/2 pounds
\n1 bunch scallions
\n1 cup, a couple of handfuls, snow peas
\n1\/4 cup honey, eyeball it
\n3 tablespoons cider vinegar, eyeball it
\n3 tablespoons pickled ginger, drained and thinly sliced – found on Asian foods aisle
\n1 sack, 10 ounces, 2 cups, store bought shredded\/julienne cut carrots
\nSalt and pepper
\nDirections
\nIn a large plastic food storage bag, combine chicken cutlets with teriyaki sauce, 2 tablespoons oil and grill seasoning. Close bag and combine to coat evenly. Let stand 15 minutes.<\/p>\n
Preheat an outdoor or indoor grill or grill pan to medium-high.<\/p>\n
Cut cabbage into quarters and cut away core. Shred the cabbage and set aside. Cut clean, trimmed scallions into 3 inch lengths. Pile scallions lengthwise and julienne them into thin strips. Pull the threads from the ends of snow peas and julienne into thin strips, lengthwise, like the scallions.<\/p>\n
Drizzle honey into a small bowl. Add vinegar and combine with a fork.<\/p>\n
Place chicken cutlets on grill or into hot pan and cook 3 minutes on each side.<\/p>\n
Heat a nonstick skillet over high heat. Add 2 tablespoons oil, 2 turns of the pan. Add pickled ginger and cut carrots and stir-fry 2 minutes. Add cabbage and stir-fry 2 minutes more. Fluff and toss veggies with tongs so they stay dry and crisp while cooking. Add scallions and snow peas and stir-fry another minute. Add honey and vinegar combination, pouring it all around the pan in a slow stream. Cook the liquids down 30 seconds more then turn off heat. Continue to toss the slaw and season it up with salt and pepper to your taste.<\/p>\n
Slice the chicken meat thinly on an angle. Mound up 1\/4 of the slaw on each plate and place the sliced chicken along side, edging its way up the slaw salad. Serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-307","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/307","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=307"}],"version-history":[{"count":4,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/307\/revisions"}],"predecessor-version":[{"id":343,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/307\/revisions\/343"}],"wp:attachment":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=307"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=307"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=307"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}