Soy-Sesame Grilled Chicken over Veggie Stir Fry

Last week I picked up a bag of broccoli slaw in the market as well as some Napa cabbage. Originally I planned on tossing it with the Sweet and Spicy Lime Vinaigrette from this Napa Cabbage and Cucumber Slaw. But then I decided that I felt like having some carbs with dinner so I picked up a package of Chinese style noodles.

I threw together a quick stir fry using the broccoli slaw and some peppers, and topped it with grilled marinated chicken. The sauce I used for the stir fry is one that has become my go-to sauce. I originally used it in this Veggie Lo Mein, a recipe I made as part of a blog swap from the blog Oishii Food. I think the ratio of rice vinegar to soy sauce, as well as the addition of Sriracha, is what makes this sauce so good. The first time I had it I felt like I was eating my favorite dishes from the awesome restaurants in Philadelphia's Chinatown.

The little one loved this dinner and we didn't have any leftovers! I usually cook way too much food so it's rare that we don't have leftovers.

 

 

The Marinade

For 2 chicken breasts; amounts are approximate

• 1/4 c low sodium soy sauce
• 1 tbsp. olive oil
• 1 tbsp. sesame oil
• 1/4 tsp rice vinegar
• 2 cloves of garlic, minced
• 1/2 tsp minced ginger
• 1 hour before cooking add juice from 1/2 of a lime

Mix all ingredients and pour over chicken breasts. Let marinate at least 8 hours.

 

 

The Stir-Fry

Source: original recipe using the sauce from Oishii Food's Vegetable Lo Mein Recipe

 

Ingredients

• 2 tbsp. vegetable oil
• 1/2 sm onion, sliced
• 3 cloves garlic, chopped
• 1/2 red pepper, chopped
• 1/2 jalapeno, chopped
• 1/2 bag broccoli slaw
• 1/2 sm head of Napa cabbage, chopped into long pieces (explain how to chop)
• Handful chopped cilantro
• 3 green onions, chopped
• 8 oz noodles

     Sauce:

• 3 to 4 tbsp. low sodium soy sauce
• 1 tbsp. hot chili sauce, such as Sriracha
• 2 tbsp. rice wine vinegar
• 2 tsp mirin
• 2 tsp brown sugar
• Salt and pepper to taste (omitted this time)

Directions

• Grill chicken until internal temperature reaches 165 degrees
• Cook the noodles according to the package directions (I try to time this so the noodles are done as soon as the veggies are done cooking, so I drop my noodles when I turn on my wok/pan)
• Heat veg oil in a large wok or sauté pan
• Add onions and garlic, sauté 2 min
• Add jalapeno and red pepper, sauté 2 min
• Add broccoli slaw and Napa cabbage and stir to combine
• Add sauce and bring to a simmer. Tilt your pan to the side, moving all of the veggies out of the way, and allow the sauce to simmer on it's own so it thickens a bit.
• Add your cooked noodles, green onions and cilantro.
• Top with grilled chicken and more green onions and cilantro