Recipe: Grilled Chicken with Asian Slaw

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Not sure this is the best photo but it was a seriously yummy meal! if you are pressed for time on a weeknight, marinate the chicken and grill it ahead of time and throw it in the fridge. Then, all you have to do is slice, make the sauce, and serve! I have put in a few suggestions where I might change things up a little the next time I try this recipe. I offered it to my kids as a ‘top your own’ meal (those are very popular in my house).
Grilled Chicken with Asian Slaw
(should serve 6)
2 bags coleslaw mix (next time I am going to try to shred my own cabbage and carrots for this!)
4 boneless, skinless chicken breasts (you can add more if you need to but this was more than enough for us!)
2 cans mandarin organge slices (I might try fresh next time since I prefer those…)
1 can La Choy Chow Mein Noodles
1 cup LaChoy Teriyaki marinade and sauce (divided)
2 TBSP Peter Pan Peanut Butter
2 TBSP Wesson Oil
1. Marinate the chicken breasts in 1/2 cup of the LaChoy sauce for 20 minutes in the fridge. Turn the chicken periodically to make sure everything is covered.
2. Make the sauce:  In a small pan, place the remaining sauce, the Peanutbutter, and the Wesson Oil. Heat on low and stir until blended.
3. Place the cole slaw in a large bowl with the organge slices.
4. Grill the chicken about 7 minutes per side over medium heat or until juices run clear
5. Slice the chicken into strips
6. Pour the sauce over the coleslaw/oranges and toss gently until mixed (if there is too much sauce, just dont add it all, you don’t want it swimming, just lightly coated!)

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7. Top the coleslaw with the chicken strips and sprinkle with chow mein noodles!

The coleslaw doesn’t stay well as leftovers so I would only add sauce to what you think you will eat that night. Save remaining sauce and coleslaw separately and mix again the next night if you have more chicken. Or eat it without the chicken! Equally tasty!

Comments

  1. Love Asian coleslaw.. thanks
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