Prep Time: 30 minutes
Total Time: 50 minutes
Makes: 8 servings (1-1/4 cups slaw and 1 breast each)
Ingredients:
Chicken:
1/2 cup La Choy® Soy Sauce
1 tablespoon finely chopped garlic
8 boneless skinless chicken breasts (5 ounces each)
PAM® for Grilling Spray
Slaw:
1/2 small head red cabbage, thinly shredded (about 2 cups)
1/2 small head green cabbage, thinly shredded (about 2 cups)
2 large carrots, shredded (about 1 cup)
1 medium cucumber, seeded, cut into thin strips then sliced
1 cup snow peas
1 can (14 ounces) La Choy® Bean Sprouts, drained, rinsed
1 can (11 ounces) mandarin oranges, drained
1 can (8 ounces) La Choy® Sliced Water Chestnuts, drained
1 can (3 ounces) La Choy® Crispy Rice Noodles
Dressing:
1/2 cup Wesson® Pure Vegetable Oil
1/2 cup La Choy® Teriyaki Sauce
2 tablespoons La Choy® Soy Sauce
1/4 cup Peter Pan® Creamy Peanut Butter
1/4 cup toasted sesame seeds
1 teaspoon rice vinegar
1 can (3 ounces) La Choy® Crispy Rice Noodles
Directions:
1. Marinate chicken: Combine soy sauce and garlic in large resealable plastic bag. Add chicken; seal bag. Turn bag several times to coat chicken. Refrigerate for 20 minutes.
2. Prepare slaw: While chicken marinates, combine both shredded cabbages, carrots, cucumber, snow peas, bean sprouts, oranges and water chestnuts in large bowl; set aside.
3. Prepare dressing: Whisk together oil, teriyaki sauce, soy sauce, peanut butter, sesame seeds and rice vinegar in medium bowl until blended. Pour over slaw mixture; toss well. Sprinkle with rice noodles. Set aside.
4. Grill chicken: Spray cold grill and utensils with grilling spray. Position grill rack 3-4 inches from heat; heat grill according to manufacturer's direction. Grill chicken about 7 minutes per side or until no longer pink. Remove from grill; cover with foil to keep warm. Allow chicken to rest a few minutes to allow juices to reabsorb.
5. Portion 1-1/4 cups slaw on each plate. Slice each chicken breast in strips; place one breast over each portion. Serve immediately.