Ginger-Garlic Chicken and Napa Slaw

Ginger-Garlic Chicken and Napa Slaw
  • Prep Time: 10
  • Total Time: 30
  • Servings: 4.0

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About this Recipe

Crisp Asian vegetables tossed in a soy-ginger dressing served with succulent garlic-ginger chicken breast slices. Healthy dinner in a hurry!


3 Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts
4 Green onions, sliced
1 tbsp (15 mL) Freshly grated ginger root
4 Cloves garlic, minced
1 tbsp (15 mL) Soy sauce
2 tbsp (30 mL) Rice vinegar
1 tbsp (15 mL) Chili garlic sauce
5 tbsp (75 mL) Vegetable oil, divided
1/2 English cucumber, halved lengthwise, sliced
1 Carrot, halved lengthwise, sliced
½ Small Napa cabbage, thinly sliced
1 Small onion, thinly sliced
1 Tomato, coarsely chopped
1 Red pepper, thinly sliced
1 Clove garlic, minced
2 tsp (10 mL) Freshly grated ginger root
¼ cup (60 mL) Olive oil
2 tbsp (30 mL) Rice vinegar
2 tbsp (30 mL) Soy sauce
2 tbsp (30 mL) Honey
2 tsp (10 mL) Toasted sesame seeds


PLACE chicken in a large re-sealable plastic bag. Whisk together green onion, ginger, garlic, soy, rice vinegar, chili sauce and 3 tbsp (45 mL) vegetable oil in a small bowl. Pour over chicken. Seal the bag and massage marinade into the chicken. Allow to marinade for at least 30 minutes or up to overnight.

HEAT remaining oil in a large skillet over medium heat. Add chicken breasts and sauté for 7-8 minutes per side or until golden brown and the internal temperature has reached 165°F (74°C). Remove and allow to rest for 5 minutes before slicing.

TOSS together remaining vegetables in a large serving bowl. Whisk salad dressing ingredients together in a small bowl. Arrange chicken slices over salad and drizzle with dressing.


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