Ingredients
¼cuplow sodium soy sauce
2tbspginger,finely minced
3tbspcanola oil
2tbsphoisin sauce
1tbspsesame oil,toasted
1tspsriracha
½tspsalt,then more to taste as desired
¼cupred wine vinegar
¼cupgreen onions,chopped, green and white parts
2boneless skinless chicken breasts,(9 oz)
1lbnapa cabbage,halved lengthwise and thinly sliced crosswise
1½cupsmatchstick carrots,or 2 medium carrots cut into matchsticks
⅔cupalmonds,slivered or sliced, toasted
½cupcilantro leaves,chopped
3green onions,chopped, green and white parts
1tspwhite sesame seeds,toasted
1tspblack sesame seeds,or an additional 1 white, toasted
Preparation
In a mixing bowl, whisk together soy sauce, ginger, canola oil, hoisin sauce, sesame oil, Sriracha, and salt, to taste.
Add chicken breasts to a large resealable bag and add 3 tablespoons of the marinade mixture, reserving remaining.
Seal bag and rub marinade over chicken, then transfer chicken to the refrigerator and let rest at least 30 minutes or up to 1 day.
Add red wine vinegar and chopped green onions to the remaining dressing mixture and whisk to blend. Set aside. Chill in refrigerator if marinating chicken longer than 1 hour.
Heat a grill or grill pan over the stovetop over medium-high heat. Brush grill lightly with canola oil.
Place marinated chicken on grill and cook, about 4 minutes per side, or until chicken has cooked through. It should register to 165 degrees F in the center of the chicken when tested with a meat thermometer.
Transfer to a cutting board and let rest for 10 minutes. Then, cut chicken crosswise into strips about ¼-inch thick.
In a large bowl toss together cabbage, chicken, carrots, almonds, green onions, and cilantro with enough dressing to coat salad.
Sprinkle top with sesame seeds and serve.
