1/2 cup La Choy® Lite Soy Sauce
1 tablespoon minced garlic
8 boneless skinless chicken breast halves (8 breasts = about 2-1/2 lb)
1/2 cup La Choy® Teriyaki Marinade & Sauce
2 tablespoons Pure Wesson® Vegetable Oil
2 tablespoons natural rice vinegar
2 tablespoons Peter Pan® Creamy Peanut Butter
2 tablespoons sesame seeds, toasted
3 cups thinly shredded red cabbage
4 cups thinly shredded green cabbage
1 can (11 oz each) mandarin oranges, drained
1 cup fresh snow peas, cut in half
Shredded carrot, bean sprouts, sliced water chestnuts, optional
La Choy® Chow Mein Noodles, optional
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 76 mg | 8% |
| Carbohydrate | 20 g | 7% |
| Cholesterol | 90 mg | 30% |
| Iron | 2 mg | 12% |
| Calories | 323 kcal | 16% |
| Sodium | 949 mg | 40% |
| Protein | 37 g | 73% |
| Saturated Fat | 2 g | 11% |
| Sugars | 13 g | 1% |
| Vitamin C | 45 mg | 75% |
Prepare Chicken: Combine soy sauce and garlic in large recloseable food storage bag. Add chicken; close bag. Turn bag several times to coat chicken. Marinate in refrigerator 8 hours or overnight.
Prepare Dressing: Mix together teriyaki marinade, oil, vinegar, peanut butter and sesame seeds until blended; set aside.
Prepare Slaw: Toss together red and green cabbage, oranges and snow peas in large bowl. Add carrot, bean sprouts and/or water chestnuts, if desired.
Preheat grill according to manufacturer's directions. Grill chicken about 7 minutes per side or until juices run clear (165°F); discard marinade.
Toss slaw with prepared dressing; divide equally on 8 plates. Slice each breast and place over slaw. Sprinkle with chow mein noodles, if desired.
Asian Slaw with Grilled Chicken
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