Asian Grilled Chicken with Snap Pea Slaw
Asian Grilled Chicken with Snap Pea Slaw is a healthy grilled chicken recipe that's full of flavor, vibrant colors, and crunch.
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 chicken breasts (~2lbs, pounded to an even thickness)
- 3 green onions (chopped into thirds)
- 6 Tablespoons gluten free reduced-sodium Tamari (or soy sauce if not GF)
- 1/4 cup brown sugar
- 1-1/2 Tablespoons sesame oil
- 1 Tablespoon sesame seeds
- 2 teaspoons Siracha chili sauce
- 1/2 teaspoon ground ginger
- 3 cloves garlic (smashed)
- 1/2 lime (juiced)
- salt and pepper
- 3 cups thinly shredded red cabbage (~1/2 small head)
- 1 cup sugar snap peas (thinly sliced on the diagnoal)
- 2 carrots (peeled then thinly sliced or shredded)
- 3 green onions (thinly sliced on the diagonal)
Instructions
- 1
Place chicken breasts in a large ziplock bag with the green onions then season with salt and pepper and set aside. Combine Tamari, brown sugar, sesame oil, sesame seeds, chili sauce, ground ginger, smashed garlic, and lime juice in a bowl then whisk to combine. Reserve 1/3 cup marinade then pour the remaining marinade into the bag with the chicken and green onions. Refrigerate for at least 30 minutes and up to 5 hours.
- 2
Preheat grill over high heat for 10 minutes (I like to let my grill get to at least 400 degrees.) Turn heat down to medium then spray chicken very well with nonstick spray and place sprayed side down on the grill. Grill for 3-4 minutes a side with the lid closed, spraying the top sides before flipping. Remove chicken to a plate then let rest for 10 minutes.
- 3
Add ingredients to a large bowl with the reserved marinade then toss with tongs to combine. Taste then add extra lime juice, salt, and pepper if necessary. Top chicken with slaw then serve.