Asian Chicken Snow Pea Slaw

Allergies: Fish1 Servings

Ingredients

  • 1 piece chicken breast, 8oz, pounded to an even thickness
  • 3 piece green onion, chopped into thirds
  • 2 tbsp low-sodium gluten-free soy sauce
  • 2 tsp grapeseed oil
  • 2 tbsp Ideal Protein Oriental Sesame Sauce
  • 1/2 tsp ginger
  • 1 tsp red chili flakes
  • 3 clove garlic, minced
  • 1/2 tbsp lime juice
  • 1 pinch salt, or more to taste
  • 1 pinch ground pepper, or more to taste
For the snap pea slaw:
  • 1 cup red cabbage, thinly shredded (about ½ small head)
  • 1/2 cups snow peas, thinly sliced vertically
  • 1 piece celery, thinly sliced
  • 1/2 piece green onion, thinly sliced on the diagonal

Directions

  1. Place chicken breast in a large zip lock bag with the green onions then season with salt and pepper and set aside.
  2. Combine soy sauce, grapeseed oil, IP Oriental Sesame Sauce, fresh ginger, garlic and lime juice in a bowl then whisk to combine.
  3. Reserve 1/3 cup marinade then pour the remaining marinade in the bag with the chicken and green onions. Refrigerate for at least 30 minutes and up to 5 hours.
  4. Preheat pan then place chicken in pan. Cook 3-4 minutes a side with the lid closed.
  5. While the chicken is cooking, combine red cabbage, snow peas, celery, and green onions in a large bowl then toss with reserved marinade. Taste then add extra lime juice, salt and pepper if necessary. Top chicken with slaw and serve.
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