Recipe by Geila Hocherman and Arthur Boehm

Asian Slaw with Chicken

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Asian Slaw with Chicken
Meat Meat
Easy Easy
6 Servings
Allergens

Contains

- Gluten - Tree nuts - Soy - Sesame - Wheat
9 Hours
Diets

No Diets specified

Traditional, mayo-based slaws often miss the mark. This main-dish slaw with grilled chicken gets a savory Asian spin with the addition of a soy sauce- and sesame oil-based dressing, almonds, and crushed ramen noodles

Ingredients

Chicken Marinade

  • 1/2 teaspoon kosher salt

  • 1/4 cup canola oil

  • 2 and 1/2 pounds boneless skinless chicken thighs or breasts

Dressing

  • 1/4 cup sugar

  • 1/4 cup mirin

  • 3 tablespoons toasted sesame oil

  • 2 tablespoons Glicks Soy Sauce

For Serving

  • 1 medium head napa cabbage, sliced fine, or 1 (10-ounce) package slaw

  • 6 scallions, white parts only, sliced fine

  • 1 cup slivered or sliced almonds

  • 1 (3-ounce) package dry ramen noodles, crushed

  • 1/3 cup sesame seeds

Directions

Prepare the Asian Slaw with Chicken

1.

In a gallon-size sealable plastic bag, combine the marinade ingredients. Add the chicken, press out any air from the bag, seal, and refrigerate overnight.

2.

Heat a medium sauté pan over medium heat. Add the almonds and toast, stirring to prevent burning, until golden, about five minutes. Transfer to a bowl. In the same pan, toast the noodles until golden, stirring, about eight minutes, and transfer to the bowl. Toast the sesame seeds in the pan, stirring, until golden, about eight minutes, and transfer to the bowl. Set aside. (You can make this ahead. If you do, cool it completely, transfer it to a lidded container, and store it at room temperature.)

3.

Heat a large grill pan or heavy skillet over medium heat. Add the marinated chicken, shaking off excess marinade and grill until just cooked through, turning once, about 12 minutes for breasts, 15 minutes for thighs. Alternatively, broil, turning once, until just cooked through, or grill on an outdoor grill, 12 or 15 minutes. Transfer the chicken to a cutting board, cool and cut into bite-size pieces.

4.

To make the dressing, in a medium bowl, combine all the ingredients except the oil. Using a hand blender or whisk, blend, adding the oil in a steady stream until the mixture has thickened.

5.

In a large bowl, combine the chicken, slaw, scallions, almonds, sesame seeds and ramen. Just before serving, drizzle in the dressing and toss. Transfer to individual plates and serve.

Tips:

  To crush the ramen noodles, place them in a resealable plastic bag, seal, and roll a heavy can over them.  

Convert It- To make this parve, eliminate the chicken. The dish works equally well for non-meat-eaters.

Notes:

This recipe image was generated using AI.

Recipe tags

almonds Arthur Boehm Asian dressing cabbage chicken chicken marinade crunch Geila Hocherman green onions grilled chicken nuts ramen sesame spring onions
Asian Slaw with Chicken

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