Ingredients

• 1/4 cup reduced sodium soy sauce
• 3 tablespoons very finely chopped peeled fresh ginger
• 3 tablespoons canola oil
• 2 tablespoons hoisin sauce
• 1 tablespoon toasted sesame oil
• 1 teaspoon sriracha Asian chili sauce
• 1 teaspoon kosher salt
• 2 (9 ounce) boneless skinless chicken breast halves
• 1/4 cup red wine vinegar
• 1/4 cup minced green onion ( white and green parts)
• For the Salad
• 1 lb napa cabbage, halved lengthwise, very thinly sliced crosswise
• 2 carrots, cut into matchstick-size strips ( or shredded)
• 3 green onions, thinly sliced on a sharp diagonal ( white and green parts)
• 2/3 cup lightly packed fresh cilantro leaves
• 1/2 cup slivered almonds, toasted
• 1 teaspoon white sesame seeds, toasted
• 1 teaspoon black sesame seed (optional)

Directions

1. Marinade: In a medium bowl, whisk soy sauce, ginger, canola oil, hoisin sauce, sesame oil, sriracha and salt to blend. Transfer 3 tablespoons of the marinade to a baking dish, add chicken and turn to coat. Cover and refrigerate at least 30 minutes, turning after 15 minutes.
2. Dressing: Whisk vinegar and green onions into the remaining marinade. Set aside.
3. Heat a grill pan over medium-high heat. Remove chicken from marinade, add to grill pan, and cook about 4 minutes per side or until chicken shows no sign of pink when pierced in the thickest part with the tip of a small sharp knife. Transfer to a cutting board and let rest 15 minutes.
4. Cut chicken crosswise into 1/4-inch-thick slices.
5. For the Salad: In a large bowl, toss chicken, cabbage, carrots, green onions, cilantro and half of the almonds with enough dressing to coat lightly.
6. Mound salad in center of 4 plates. Re-whisk dressing and drizzle a little over and around salad. Sprinkle with the remaining almonds and sesame seeds.

Credit:

Food.com