Pan-Seared Chicken with Ginger-Soy Cabbage Slaw
Ingredients
- 1½ poundschicken breast
- ·green cabbage
- ·fresh ginger
- 3 tablespoonsoy sauce
- 2 tablespoonrice vinegar
- 1 tablespoonsesame oil
- 2 tablespoonvegetable oil
- ·garlic
- ·scallion
- ·salt
- ·black pepper
Prep
- 01
Slice chicken breasts in half horizontally if thicker than 3/4 inch to ensure even cooking.
- 02
Thinly shred about 6 cups green cabbage.
- 03
Mince 1 tablespoon fresh ginger and 2 cloves garlic.
- 04
Slice 2 scallions on the bias for garnish.
Method
- 01
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper, then sear for 6–7 minutes per side until golden and cooked through (165°F internal temperature). Transfer to a cutting board to rest for 5 minutes, then slice into strips.
- 02
In a large bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, minced ginger, and minced garlic.
- 03
Add shredded cabbage to the dressing and toss to coat. Let sit for 1 minute.
- 04
Divide slaw among plates, top with sliced chicken, and garnish with sliced scallion. Serve warm or at room temperature.
Spice Tips
Add 1/4 teaspoon red pepper flakes or a dash of sriracha to the dressing for gentle heat. A squeeze of lime juice brightens the finish. Toast 1 tablespoon sesame seeds as an optional garnish for nuttiness.
Slaw can be made ahead and refrigerated for up to 2 hours. For a spicy kick, add a few dashes of hot sauce or sriracha to the dressing.