Name: Coleslaw Burst with Sesame-Ginger Chicken
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Ingredients: 1 tablespoon maple syrup; 2 chicken breasts; 1 tablespoon of vegetable oil; 5 cups pre-packaged coleslaw mix; 3 tablespoons coconut aminos; 2 tablespoons rice vinegar; 2 tablespoons toasted sesame oil; 3 cloves of garlic, minced; 2 tablespoons sesame seeds, toasted; 1/2 teaspoon sea salt; 1/4 cup slivered almonds, toasted; 1/4 teaspoon black pepper; Optional: Chili garlic sauce for serving; 1 tablespoon fresh grated ginger

Sesame Chicken

What ingredients do I need to make Sesame Chicken?

Can I make Sesame Chicken without frying the chicken?

How can I prevent the chicken from becoming soggy?

How should I store leftover Sesame Chicken?

Presenting a no-fuss, vibrant coleslaw enlivened with pan-seared sesame-ginger chicken, drizzled in a homemade dressing. The slivered almonds add a delightful crunch complementing the tender chicken, crisp vegetables, and zesty dressing in this meal-ready salad.

Soybeans

Tree Nuts

Gluten Free

Lactose Free

Syrup

milliliter

maple syrup

Poultry

gram

chicken breast

Oils

vegetable oil

Fresh Vegetables

coleslaw

Sauces

coconut aminos

Vinegar

rice vinegar

sesame oil

garlic

Seasonings

sesame seeds

sea salt

Nuts Seeds & Mixes

Slivered Almonds

black pepper

garlic chili sauce

fresh ginger

Carbohydrates

Protein

Cholesterol

Trans fatty acids

Vitamin K

Vitamins

Vitamin C

Vitamin E

Riboflavin (B2)

Alpha-carotene

Vitamin A

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Beta-cryptoxanthin

Water

Calories

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Thiamin (B1)

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

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Coleslaw Burst with Sesame-Ginger Chicken

Condiment & Toppings

Meat & Seafood

Baking Goods

Produce

Snacks

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Heat the vegetable oil in a skillet over medium-high heat. Add the chicken breasts and cook for about 8 minutes each side until thoroughly cooked. Once cool, shred the chicken using two forks.

While the chicken is cooking, prepare the dressing. Combine the coconut aminos, rice vinegar, sesame oil, maple syrup, ginger, and minced garlic in a jar. Secure the lid and shake vigorously until well combined.

Place the pre-packaged coleslaw mix into a large bowl.

Add the shredded chicken to the coleslaw mix.

Stir in the toasted sesame seeds and slivered almonds.

Pour your dressing over the salad and toss until everything is evenly coated.

Season with sea salt and black pepper. Adjust to taste.

Serve immediately, offering chili garlic sauce on the side for those who prefer a little heat. Store any leftovers in the refrigerator and consume within 2 days for best taste.

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