Ingredients:

  • 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
  • 1/4 cup (60 ml) soy sauce (low-sodium preferred)
  • 2 tablespoons (30 ml) sesame oil
  • 2 tablespoons (30 g) brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon rice vinegar
  • 1 teaspoon red pepper flakes
  • 4 cups (approximately 400 g) green cabbage, shredded
  • 1 cup (approximately 100 g) carrots, shredded
  • 1 red bell pepper, thinly sliced
  • 3 green onions, chopped
  • 1/4 cup (60 ml) rice vinegar
  • 1 tablespoon (15 g) sugar
  • 1 teaspoon sesame oil
  • 1-2 teaspoons sriracha or chili paste
  • Salt and pepper, to taste

Instructions:

  1. In a mixing bowl, whisk together soy sauce, sesame oil, brown sugar, garlic, ginger, rice vinegar, and red pepper flakes.
  2. Place the chicken breasts in a zip-top bag or bowl, pour the marinade over, seal or cover, and refrigerate for 30 minutes.
  3. In a large bowl, combine shredded cabbage, carrots, sliced red bell pepper, and chopped green onions. In a separate bowl, mix rice vinegar, sugar, sesame oil, and sriracha. Pour the dressing over the slaw mixture, season with salt and pepper, and toss well.
  4. Heat the grill to medium-high heat (approximately 375°F-400°F / 190°C-200°C).
  5. Remove chicken from marinade and discard leftover marinade. Grill the chicken for 5-7 minutes on each side, or until cooked through and internal temperature reaches 165°F (74°C).
  6. Once grilled, let chicken rest for a few minutes before slicing. Serve chicken atop the spicy Asian slaw.