Ingredients
Units
Scale
- 3 Tbsp hoisin sauce
- 1/4 soy sauce {Tamari if GF}
- 1/4 cup sweet thai chili sauce
- 3 Tbsp sesame oil
- 1/2 teaspoon crushed red pepper
- 3 Tbsp freshly grated ginger
- 1 clove garlic, minced or grated
- 1 tsp sriracha {optional}
- 1/2 lemon, juiced
- 2 large chicken breasts
- 2 Tbsp olive oil
- 2 Tbsp rice wine vinegar
- 3 Tbsp green onions, finely chopped
- 1 medium cabbage, shredded or chopped
- 2 large carrots, shredded
- 1 cup chopped cilantro
- 1/3 cup slivered almonds
- 2 tsp sesame seeds {toasted}
Instructions
- Combine the hoisin, soy sauce, sweet thai chili sauce, sesame oil, crushed red pepper, fresh ginger, garlic, sriracha, and lemon juice. Stir together until fully incorporated.
- Set aside half of the mixture, and pour the other half into a ziplock bag with the chicken breasts. Seal, coat the chicken, and let marinade in the refrigerator for at least 30 minutes, and up to 12 hours. Once fully marinaded, grill the chicken until white all the way through.
- Add the olive oil, rice wine vinegar, and green onions to the reserved dressing.
- Combine the shredded cabbage, carrots, cilantro, almonds, and sesame seeds. Toss with the dressing, and top with the sliced grilled chicken.