Ginger Chinese Chicken with Cole Slaw
Dive into the bold, vibrant flavors of Ginger Chinese Chicken with Cole Slaw, a delightful fusion of savory and tangy notes perfect for any mealtime. This recipe features tender, marinated chicken thighs infused with a fragrant blend of soy sauce, grated ginger, garlic, and honey, seared to perfection for a caramelized glaze. Paired with a colorful, crunchy cole slaw made from shredded green and red cabbage, carrots, and a zesty lime-mayo dressing, this dish strikes the ideal balance of hearty and refreshing. The finishing touch of sesame seeds and scallions adds a burst of texture and visual appeal. Quick to prepare in under an hour, this Asian-inspired dish is ideal for weeknight dinners or casual gatherings. Perfectly satisfying and packed with flavor, this duo will leave your taste buds craving more!
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Recipe Information
Ingredients
- 500 grams boneless skinless chicken thighs
- 4 tablespoons soy sauce
- 1 tablespoon ginger (grated)
- 2 cloves garlic (minced)
- 2 tablespoons honey
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 2 tablespoons vegetable oil
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 3 tablespoons mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon sugar
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons scallions (thinly sliced)
- 1 tablespoon sesame seeds (for garnish)
Instructions
1. In a small bowl, prepare the marinade by combining soy sauce, grated ginger, minced garlic, honey, sesame oil, and rice vinegar. Mix well.
2. Place the chicken thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is coated. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
3. While the chicken marinades, prepare the cole slaw. In a large bowl, combine shredded green cabbage, red cabbage, and carrots.
4. In a separate small bowl, whisk together mayonnaise, lime juice, sugar, salt, and black pepper to make the dressing.
5. Pour the dressing over the cabbage mixture and toss well to coat evenly. Sprinkle with scallions. Cover and refrigerate until ready to serve.
6. Heat vegetable oil in a large skillet over medium heat. Remove the chicken from the marinade, letting excess drip off, and place it in the skillet.
7. Cook the chicken for 5-7 minutes on each side, or until fully cooked and golden brown. Remove from heat and let rest for a few minutes before slicing into strips.
8. To serve, place a portion of cole slaw on each plate and top with sliced chicken. Garnish with sesame seeds. Enjoy!
Nutrition Facts
Calories |
1736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.5 g | 158% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 28.6 g | ||
| Cholesterol | 469 mg | 156% | |
| Sodium | 4142 mg | 180% | |
| Total Carbohydrate | 83.2 g | 30% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 51.8 g | ||
| Protein | 88.2 g | 176% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 296 mg | 23% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1984 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
