Teriyaki Chicken with Warm Ginger-Carrot Slaw (Rachael Ray) Recipe

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Teriyaki Chicken with Warm Ginger-Carrot Slaw (Rachael Ray)
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Ingredients
12
Count
Nutrition
960
Calories
Total time
10
Minutes
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Ingredients:

  • 4 tbsp vegetable oil , eyeball it, divided
  • 1 rounded tbsp grill seasoning (recommended: montreal steak seasoning ) eyeball it in your palm
  • 1 small savoy cabbage , 1 1/2 lb
  • 1 bunch scallions
  • 1 cup, a couple of handfuls, snow peas
  • 1/4 cup honey , eyeball it
  • 3 tbsp cider vinegar , eyeball it
  • 3 tbsp pickled ginger, drained and thinly sliced - found on asian foods aisle
  • 1 sack , 10 oz, 2 cups, store bought shredded/ julienne cut carrots
  • salt and pepper

Directions:

  1. In a large plastic food storage bag, combine chicken cutlets with teriyaki sauce, 2 tablespoons oil and grill seasoning. Close bag and combine to coat evenly. Let stand 15 minutes.
  2. Preheat an outdoor or indoor grill or grill pan to medium-high.
  3. Cut cabbage into quarters and cut away core. Shred the cabbage and set aside. Cut clean, trimmed scallions into 3 inch lengths. Pile scallions lengthwise and julienne them into thin strips. Pull the threads from the ends of snow peas and julienne into thin strips, lengthwise, like the scallions.
  4. Drizzle honey into a small bowl. Add vinegar and combine with a fork.
  5. Place chicken cutlets on grill or into hot pan and cook 3 minutes on each side.
  6. Heat a nonstick skillet over high heat. Add 2 tablespoons oil, 2 turns of the pan. Add pickled ginger and cut carrots and stir-fry 2 minutes. Add cabbage and stir-fry 2 minutes more. Fluff and toss veggies with tongs so they stay dry and crisp while cooking. Add scallions and snow peas and stir-fry another minute. Add honey and vinegar combination, pouring it all around the pan in a slow stream. Cook the liquids down 30 seconds more then turn off heat. Continue to toss the slaw and season it up with salt and pepper to your taste.
  7. Slice the chicken meat thinly on an angle. Mound up 1/4 of the slaw on each plate and place the sliced chicken along side, edging its way up the slaw salad. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 960.27 Kcal (4020 kJ)
Calories from fat 473.11 Kcal
% Daily Value*
Total Fat 52.57g 81%
Cholesterol 127.55mg 43%
Sodium 1619.03mg 67%
Potassium 492.82mg 10%
Total Carbs 52.55g 18%
Sugars 29.97g 120%
Dietary Fiber 9.33g 37%
Protein 68.95g 138%
Vitamin C 53.9mg 90%
Iron 6.3mg 35%
Calcium 204.9mg 20%
Amount Per 100 g
Calories 146.74 Kcal (614 kJ)
Calories from fat 72.3 Kcal
% Daily Value*
Total Fat 8.03g 81%
Cholesterol 19.49mg 43%
Sodium 247.41mg 67%
Potassium 75.31mg 10%
Total Carbs 8.03g 18%
Sugars 4.58g 120%
Dietary Fiber 1.43g 37%
Protein 10.54g 138%
Vitamin C 8.2mg 90%
Iron 1mg 35%
Calcium 31.3mg 20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22.8
    Points
  • 25
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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