sesame chicken over asian slaw with hoisin-sriracha glaze

One of my favorite orders at a restaurant is the Asian chicken salad. You have probably seen one on a menu before - the most epic one that comes to mind is the Chinese Chicken Salad from The Cheesecake Factory. I tried to create my own version with a few substitutions, but it still retains that distinctly tangy, delicious flavor that is perfect for a weekday dinner.

 

  • Boneless, skinless chicken breasts (2 whole, similar sizes and thickness)

  • Grapeseed oil (2 tablespoons; or another clean-tasting oil like canola)

  • Fresh garlic (2 tablespoons, minced)

  • Fresh ginger (2 tablespoons, minced)

  • Hoisin sauce (1/3 cup)

  • Sriracha sauce (1/3 cup)

  • Fish sauce (1 teaspoon)

  • Apple cider vinegar (2 tablespoons)

  • Green cabbage (1 head)

  • Red bell pepper (1 whole, diced)

  • Carrots (2 large, diced)

  • Green onions (one bunch, sliced)

  • Toasted sesame seeds (2 tablespoons)

  • Salt (1/4 teaspoon)

 

  1. Preheat oven to 350 degrees.

  2. Unwrap chicken breasts and pat dry to remove excess moisture.

  3. Heat oil in a small saucepan over medium heat.

  4. Add garlic and ginger and cook 1-2 minutes or until fragrant.

  5. Add hoisin, sriracha, fish sauce, and apple cider vinegar and stir well. Simmer on low heat for 5 minutes and then remove from heat to cool. Taste sauce; occasionally I add 1 teaspoon of honey if it needs additional sweetness to balance the spice, fish sauce and vinegar.

  6. When glaze has cooled, drizzle 2-3 tablespoons over the chicken breasts; be sure all sides are evenly coated.

  7. Bake chicken for 20 minutes or until cooked through based on thickness. When you slice into center, there should be no raw pink flesh. Remove chicken when done and transfer to cutting board to cool.

  8. While chicken is cooking, chop cabbage head into thin strips. The easiest way to do this is to first chop the whole head in half, then each half into quarters and use a large chef's knife to create cabbage ribbons.

  9. In a large mixing bowl, toss cabbage, bell pepper, carrots, and green onions with 2 tablespoons of the glaze, using glaze as a thick salad dressing. Add sesame seeds and salt to season. If dressing is too thick, thin with some additional oil.

  10. Serve slaw on a plate, topped with sliced chicken breast, additional glaze and sesame seeds for garnish.