26 Feb Asian Chicken Slaw
Ingredients
1 lb boneless, skinless chicken breasts (about 3)
3 tsp salt
2 Tbsp Asian sesame oil
1/2 jalapeño pepper, seeds and ribs removed, sliced
1-inch piece fresh ginger
2 cups water
1 head green cabbage (about about 2 1/2 lbs), shredded (about 2 1/2 quarts)
2 Tbsp cider vinegar
2 Tbsp Asian fish sauce
1 1/2 Tbsp lime juice
3 carrots, grated
3 radishes, grated
4 scallions including green tops, chopped
1 tart apple, such as Granny Smith, cored and grated
2 cups coarse-chopped mint, basil, cilantro, or dill, or a combination
Instructions
Rub the chicken breasts with 1 tsp of the salt and 1 Tbsp of the sesame oil. In a medium saucepan, combine the jalapeño, ginger, and water. Bring to a simmer, add the chicken, and cover the pan. Simmer for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken breasts from the saucepan; when they are cool enough to handle, pull them into shreds. Meanwhile, in a large glass or stainless-steel bowl, combine the cabbage with the vinegar, fish sauce, lime juice, and the remaining 2 tsp salt. Toss and let stand for 10 minutes. Add the carrots, radishes, scallions, 1 1/2 cups of the herbs, and the apple to the cabbage mixture. Stir in the remaining 1 Tbsp sesame oil. Serve the salad topped with the chicken and the remaining 1/2 cup herbs.