Thai Basil Chicken

This recipe came across the rss feed the other day. From Serious Eats. Thai-Style minced chicken with basil and chiles. Let's get started shall we.

If you have access to ground chicken, you can use that. Or, if you have a food processor, you can mince your own. Cube the boneless, skinless chicken breast into 1 inch pieces. Drop them in the bowl of your food processor and pulse the blade 10 times. You have a fairly uniform mince. If you have a large bit or two, just chop them up.

Saute some onions, bell pepper and garlic. Due to an upset tummy in the house, I skipped the chile and added a small pinch of red pepper flake for a little heat. Remove to a bowl and move on to the next step.

In the pan, saute the minced chicken until cooked through, no pink. Stir the veggies back into the chicken.

Add some soy sauce and simmer for a minute. Then add fish sauce and fresh basil. Stir and serve over rice.

Very tasty! Filling, light and easy peasy.

Enjoy.

Thai-style Minced Chicken w/Basil and Chiles
1 pound ground chicken, or boneless, skinless meat chopped in a food processor
2 TB peanut oil, divided
1 small yellow onion, thinly sliced into crescents
1 red or orange bell pepper, cut into 1/2 inch strips and then into diamonds
1 TB minced garlic
1-2 jalapeno or serrano chiles, cut crosswise into rings
1 TB Thai black soy sauce
1 TB Thai or Vietnamese fish sauce
1 cup fresh basil leaves, thinly sliced
Ground pepper to taste
2 cups cooked white rice, for serving

In wok or other stir-fry pan, heat 1 tablespoon of the oil over high heat until just smoking, then add the onion. Stir-fry for 1 minute, then add bell pepper and stir-fry for an additional minute. Add garlic and cook for another 30 seconds, then remove the pan from the heat and scrape contents into bowl.

Heat remaining two tablespoons oil over high heat until just smoking, then add chicken all at once. Spread evenly in skillet and cook, without stirring until golden brown, 1 to 2 minutes. Stir-fry until pink is completely gone and chicken is cooked through, about 2 minutes longer.

Return cooked vegetables to pan and add chiles. Stir-fry for 1 minute, then add the soy sauce and cook for 15 seconds. Follow with fish sauce and basil leaves and cook until just wilted, then season with pepper. Taste for balance, adding soy sauce, fish sauce, or more pepper as needed. Serve immediately with rice.

Delicious and stinky

Oh you beautiful, stinky fish sauce. Everything was coming along wonderfully and the aroma from the onions, garlic, peppers and basil was intoxicating. Then I poured in my sauce...BAM! Stank Face! I curse you, yet you bring something to the party few friends can provide. You devil!

Stir-fried Chicken & Basil

The main ingredients. Onions, peppers, basil, garlic.

Saute until tender. I might have used a touch too much oil. Regardless it was a delicious blend of olive and avocado oils.

At this point, you could bottle the perfume coming out of the pan. In just a moment you're going add a blend of broth, fish sauce, sugar and a splash of soy sauce. The pungency will knock you out when you do. Step away from the steam. Serve hot over a rice of your choice. Enjoy.

Oh, and if you think of it, add a squeeze of fresh lime juice. I didn't, but I'm pretty sure the flavor would have gone through the roof if I had. Also, this was supposed to be "Spicy." Even with a whole jalapeno, it wasn't quite. Next time I'll add a splash or two of hot sauce if the chile doesn't do enough.

An Asian Inspired Pork Roast

Last night was another dinner based on what was in the freezer. This time it was a pork loin roast. I great hunk of lean pork waiting to be roasted up. I started with one idea in my head, but by the time I actually was ready to begin, I went another direction.

I seasoned the pork with a dry rub of Asian 5 Spice, Chili Powder, Garlic Powder, Paprika, Salt & Pepper. I seared the pork loin in a pan with olive oil, about 5 minutes each on the top and bottom and another minute or two on the sides. I placed the pork in a small roasting pan. I tossed 1 small, diced onion in the same pan I seared the meat in. Saute until translucent. Add 2 chopped garlic cloves. I deglazed the pan with 1/4 cup of dry sherry. To that I stirred in 3 hefty tablespoons of Hoisin Sauce and 1 tablespoon of Srirachi hot sauce. Pour in about 1/2 - 3/4 cup of chicken broth. Stir and pour over the pork loin. Roast in a 325 degree oven for about an hour, until the meat has an internal temperature of 140 degrees. If you think about, every 15 minutes or so, you can baste the meat with the sauce in the pan. Remove from the oven and cover with foil for at least 10 minutes to let the meat rest and the juices redistribute. Slice and serve hot with the sauce from the pan.

Fresh from the oven. Great color!

This pork loin was incredibly lean and super tasty. I'm not sure I had the balance of flavors exactly right. The hot spice and redolent spices of the Asian 5 Spice were most prominent, not allowing for any of the subtler flavors to shine through. That's ok. It was still very good.

Weekend Catch Up

Let's play catch up on what we've been eating at Eat With Me shall we?

Sesame Noodles with Chicken. Very tasty, filling and easy when using a roasted chicken from the store!


Friday night was a night for wine and friends. This was a very satisfying bottle of Sauvignon Blanc!


Really great taco fillings. Skirt Steak and Pork Tenderloin with...Roasted Corn with Chipotle & Lime, Sauteed Peppers and Onions, Avocado and Lime, Roasted Tomato Salsa.

Skirt Steak was seasoned using this recipe.
(Roasted Tomato Salsa recipe is in this link as well)

Pork Tenderloin was mostly jerk seasoning with a plethora of spices thrown in the mix for fun.


Inn-effing-credible. Totally satisfying on all accounts!!!!


A pork roast hash. Leftover pork, potatoes, onions and red peppers.

Two Meals

Two fairly tasty meals the past two nights. The first was one I realized I never put the recipe up...again, I don't have the recipe in front of me...but it's really. Braised chicken thighs with shallots, fennel and bacon. This time I added some potato for some starchy goodness. VERY GOOD. This will be an amazing meal in the winter!



Thursday night's meal was also a recipe I've made before, Pepper Steak. This batch was a bit on the spicy side, but at the end of the day, you want some of the extra spice to cut through the sweetness of the Asian sauces.

Fun Combo!

While we continue to live without our full sized refrigerator, I have to use up what groceries we were able to save. This was a lot of fun and a delightful mean. I look forward to trying it again. The recipes came from different sources and I thought they would be great together. They were!

Roast Pork Sliders with Asian Carrot Slaw

Thinly slice your roast pork. This hunk of meat was marinated in a mixture of soy sauce, olive oil and a blend of herbs. Roast in a shallow pan for 50-60 minutes. Rest for 30 minutes or more, thinly slice.

While you're slicing the roast, take the reserved marinade and bring to a boil for five minutes. Pour over the sliced pork until ready to serve.

To top the sandwich, I made a carrot slaw. Instead of shredding carrots, this recipe had you make carrot ribbons with a vegetable peeler. Not necessary, but a fun presentation!

The carrots are simply dressed in rice wine vinegar, oil, lime juice, shallots, salt, pepper and toasted sesame seeds.

Make a full sized sandwich or "Slider" sized. I found slider buns at the store and thought it would be fun for a quick meal. Thing in...slider buns are the size regular buns used to be! Regardless...this was a lot of fun. The pork was tender, juicy and full of some mild, yet complex flavors. The carrot slaw added a light and refreshing crisp texture to the sandwich.

Next time I make this, I might punch up the heat level (personal choice) to the pork marinade and add a small bit of chopped cilantro to the carrots for some extra zinginess!

Roast Pork
(adapted from Penzey's spice catalog)
2 1/2 pound pork loin roast
2 TB "Italian" seasoning
1/2 cup olive oil
1 TB mild vinegar (white wine or rice wine vinegar)
1/2 cup low-sodium soy sauce
2 TB brown sugar
1/2 tsp salt
1/2 tsp fresh cracked black pepper
1 tsp red pepper flake (optional)

Place the pork roast in a zip top bag. In a small bowl, mix the remaining ingredients until blended. Pour over the roast, seal the bag, make sure the roast is coated. Place in a bowl (to catch spills) and refrigerate over night, or up to 2 days.

Preheat oven to 350.

Drain the roast from the marinade. Place in a low baking dish (Pyrex baking dish). Add some water to just cover the bottom of the dish. Roast for 50-60 minutes, until a meat thermometer registers 150 degrees.

Remove, cover with foil and let rest for 30 minutes. The internal temperature will continue to rise to the USDA recommended temp of 160, without over cooking and drying out the roast.

Meanwhile, bring the remaining marinade to a simmer for 5 minutes. Thinly slice the roast and place back into the roasting dish. Pour the marinade over the meat. Serve immediately OR, cover and refrigerate until ready to serve, reheat prior to serving.


Asian Carrot Slaw
(adapted from Everyday Food)
1 pound carrots, peeled and shaved with a vegetable peeler
4 scallions, thinly sliced (I substituted 2 medium shallots)
2 TB rice vinegar
1 TB vegetable oil
1 TB sesame seeds, toasted
1 tsp lime zest, plus 1 TB lime juice
1 tsp chopped cilantro (optional)
Salt/Pepper

Combine all ingredients. Season with salt and pepper to taste.

Not Vegetarian Friendly!

I'm giving you all a fair warning now. This is a big, fat, beefy, meaty mess. If you avoid meat and/or beef, turn away now. I don't want you to see the carnage that will ensue.

OK, meat eaters, thanks for staying. This is tasty and a great alternative to a traditionally grilled steak. Also, it's a great, maybe even for me, preferred, alternative to stir-fried beef!

Soy-Marinated Flank Steak

The marinade. Soy, cider vinegar, Worcestershire sauce, red pepper flakes, brown sugar and some Dijon mustard. Mix it all together and let the steak marinate for 1-2 hours. The recipe calls for flank steak. As is the case, 99% of the time, I can't find flank steak in my various markets, so I used a large steak...of which I don't know the cut.

120 minutes later...fire up the grill. Before you go to cook the steak, SAVE the marinade. We're going to turn it into a glaze for later.

It's finally summertime in Washington, DC. That means one thing to me. It's too damn hot & humid outside. So this time, I fired up the grill pan. I also had no vegetables, so I sliced up some potatoes...this is really a pantry/freezer meal, so again...it's all meat & potatoes!

Over medium high heat, my steak took 6 minutes per side and after 3 minutes on one side, I turned the steak 90 degrees to get nice grill marks.

While the steak is cooking pour the marinade into a sauce pan and bring to a rolling simmer over medium heat. Simmer for about 10 minutes, until the marinade is reduced by half. Be careful not to have the heat too high, or the sauce could overflow your saucepan. I used a pan that was a touch too small and came close a few times. Stir frequently and watch closely, or you'll have a hell of a mess to clean up.

Allow the steak to rest for 5 minutes before slicing. Cut into strips for easy serving.

Spoon the soy marinade/sauce over the beef and serve hot. This would be great with some rice and even some spicy/garlic broccoli. Sweet. Little tangy. Touch spicy. All sorts of crazy savory!

Soy-Marinated Flank Steak
from Everyday Food

1 cup soy sauce
1/4 cup packed light-brown sugar
3 TB cider vinegar
1 TB Worcestershire sauce
2 tsp Dijon mustard
1 tsp red-pepper flakes
1/4 tsp ground pepper
1 flank steak (about 2 pounds)
Vegetable oil, for grates

Directions

1. In a 9-by-13-inch baking dish, whisk together soy sauce, sugar, vinegar, Worcestershire, mustard, red-pepper flakes, and pepper. Place steak in dish and cover dish tightly with plastic wrap. Swirl dish so that marinade coats the top of steak. Refrigerate 1 to 2 hours, turning steak occasionally.

2. Heat grill to high. Remove steak from marinade, letting excess drip off. Pour marinade into a saucepan and simmer over medium-high heat until reduced by half, about 10 minutes.

3. Clean and lightly oil hot grates. Grill steak, covered, 6 minutes; turn, brush with glaze, and grill until medium-rare, 6 minutes more. Let rest 8 to 10 minutes before slicing.

Noodles

Mmmm. Stir-Fried Noodles.
I made way too much. We couldn't finish.
But a great meal on a mellow night at home.

1000th Post

Happy 1,000th Post Day!

Woo hoo.

I wanted to something big and fancy and exciting...but instead of big and fancy, we're going to have easy, delicious and sort of healthy!

There are two parts here. The salad/veggies and the chicken. Both came from the recent issue of Everyday Food. Both are simple and anyone can do them!!!

To start, we have the salad, an Asian Cabbage Slaw:

The non-cabbage components; lime juice, rice vinegar, vegetable oil, sugar, salt, pepper, cilantro, scallions, carrot and jalapeno.

We then prep half of a head of cabbage. Slice thinly.

Toss them all together, taste and adjust seasoning if needed; keep in the fridge until you're ready to serve.

Part two of the dinner is chicken. Honey-Teriyaki Chicken:

Start with the sauce/marinade/glaze; honey, rice vinegar, soy sauce, garlic, ginger, salt & pepper. Coat the chicken, marinade it if you have the time.

I had boneless, skinless thighs, so they didn't get the crispy skin and awesome color that we saw in the photo in the magazine. But the flavor!!! Dang. Also, make sure to line your rimmed baking pan with foil, so you don't have to scrub that burnt sugar mess.

Serve together! Bosom Buddies! An Asian-style BBQ dinner. You have the slaw, you have the sticky, sweet chicken. I came very close to actually grilling the chicken, but I'm avoiding the outside until the pollen washes away. But next time I make this, they chicken will be grilled.

Honey-Teriyaki Chicken
1/2 cup honey
2 TB rice vinegar
2 TB soy sauce
4 garlic cloves, minced
2 TB peeled and grated fresh ginger
Salt/Pepper
8 bone-in, skin-on chicken thighs (or use what you have!)

1) Preheat the oven to 475. Line a rimmed baking sheet with foil. In a large bowl, mix honey, vinegar, soy sauce, garlic, ginger, 1 TB salt and 1/2 tsp of pepper. Add chicken and toss to coat. Transfer chicken and sauce to a baking sheet.

2) Bake chicken, skin sude up, basting occasionally with pan juices, until well browned and cooked through, 25 to 30 minutes. Serve chicken drizzled with pan juices.

Note: I allowed my chicken to sit for an hour in the marinade. It was great. I would say you could soak the chicken up to overnight if you like. I wouldn't do it much longer than that.


Asian Cabbage Slaw
2 TB fresh lime juice
2 TB rice vinegar
1 TB vegetable oil (I think you can skip this if you want, I will next time)
2 tsp sugar
Salt/Pepper
1/2 small head of Savoy or Green cabbage, shredded
1 cup fresh cilantro leaves, roughly chopped.
4 scallions, cut into matchsticks
1 carrot, grated
1/2 jalapeno, minced

Mix the first five ingredients until blended. Toss the remaining ingredients until coated. Taste and adjust seasoning if necessary. Chill briefly before serving.



Both recipes serve four. I said in the beginning that these are sort of healthy. There's no additional fat in the chicken, so if you were to sub in boneless/skinless chicken breasts, you'd have a very lean protein. There is a small bit of oil in the salad, but I'm going to skip that next time. Plenty of good veg and fiber in the salad. And then there is the honey. At least it's honey, a natural sugar! I wouldn't skip the little sugar in the salad though, it helps sweeten an otherwise tart/little bitter salad. So in my eyes, there's very little fat, no butter, no cream, a tiny bit of processed sugar; kind of healthy!



And thanks for indulging me for all these 1,000 posts!

Two from One, Part 2

Here is installment two of our latest Two from One adventure. With this installment, our previous adventure was Pineapple Fried Rice with Five Spice Pork.

This time, to start, we had our side; ginger and soy glazed carrots.

Carrots simmering until tender, in water, with grated ginger. Next time I'm going to just slice the ginger. You'll see in the next photo, the grated ginger soaks up the soy sauce and you end up with little clumps of black soy sauce soaked ginger clinging to the carrots. It's kind of unappetizing. With the sliced ginger, I can scoop it out after it gives it's flavor to the carrots.

When the carrots are tender and the water has evaporated, I added one teaspoon of soy sauce and one teaspoon of honey. Keep warm until you are ready to serve.

I cooked pork chops, seasoned with Chinese Five Spice seasoning. They were thin cut chops, so they cooked quickly. When done, I added 2 finely diced shallots to the pan. Deglaze with some sherry, when evaporated add some chicken broth and simmer to reduce to a sauce. Remove from the heat and stir in one teaspoon of butter to enrich the pan sauce. Serve over the pork chops.

Dinner. Chinese Five Spice Pork Chops with Ginger Soy Glazed Carrots and Jasmine Rice. Very tasty. If you haven't used the Chinese Five Spice before, give it a shot. You have warm cinnamon and clove, plus hints of spicy peppers. It's a lovely spice blend and works well with pork!

Two from One, Part 1

Last week I did a Two from One post involving steak, peppers and onions: Steak Tacos and Quesadillas. Here is our second installment of Two from One, Part 1. This time's adventure involved thin-cut pork chops seasoned with Asian 5 Spice.

Let's begin...

Our main veg for the evening; diced carrots.

Add some onions and the 5 Spice Pork.

Viola, Pineapple Fried Rice with Asian 5 Spice Pork.

In short order we'll have the part 2 of this Two from One adventure.

It's getting chilly-time for soup!

A big bowl of savory soup, spicy soup. And easy!

I've made this before. I sort of made it up as I went. Called Asian Noodle Soup, the primary flavors are ginger, garlic, lime, jalapeno, cilantro*, soy sauce and fish sauce.

Here are the approximate quantities of the items in the soup, I threw this together, so I don't really know.

4 cups broth (chicken this time, pork last time)
2 inch knob of ginger, peeled and sliced
4 garlic cloves, peeled and smashed
1 small onion, diced (this time I used a leek)
2 carrots, cut into matchsticks
1 small jalapeno, diced
2 tsp olive oil
1 TB soy sauce
1 tsp fish sauce
2 tsp hot sauce
1 small chicken breast, sliced (optional)
Juice from 1 lime
Noodles, this bowl is lo-mein noodles

For garnishes: bean sprouts, cilantro, scallions

Simmer broth with garlic and ginger. Strain out garlic and ginger before serving.

Saute onion, jalapeno and carrot until fragrant, in the olive oil. Pour in the broth. Bring to a light simmer. Add the chicken if you are using.

When noodles are cooked, pour broth over the noodles. Garnish with sprouts, scallions or cilantro. Drizzle some lime juice.

Slurp away.

*Cilantro...try to use it. I grabbed the wrong bunch at the store...the one bunch of flat leaf parsley tucked into the basket of cilantro and I didn't notice it. The parsley was fine, but the cilantro actually has some flavor that works nicely here. Boo.

Healthy & Fast

The other day while running errands, I picked up a copy of the most recent EVERYDAY FOOD. There looked to be several recipes that sounded interesting and I've been a tiny bit of a rut. I started with a recipe that seems pretty healthy, at least in terms of lots of veggies and low in fat.

Let's get started shall we?

I used one red pepper, 1/2 pound of green beans and a few carrots. All cut into similiar sizes, the seasoned with a little olive oil, soy sauce and salt and pepper.

I then put a pork tenderloin on top of the veggies and seasoned with salt and pepper and a drizzle of honey.

Here's half of the pork tenderloin after if spent some time under the broiler. Slice thin, plate with veggies, rice and a sauce made of soy sauce and honey. YUM.

The plate. The pork was great. Could have cooked for an extra minute. The beans and carrots were good. I didn't like the peppers. The recipe called for pea pods and green onions instead of the green beans, but this was easier for me to get at the store. And we prefer green beans to pea pods.

The Recipe:

Broiled Soy-Glazed Pork with Rice and Asian Vegetables

Serves 4

1 ½ cups long-grain white rice
8 ounces snow peas, trimmed
2 medium carrots, halved lengthwise and thinly sliced on the diagonal
2 red bell peppers (ribs and seeds removed), thinly sliced
1 bunch scallions, ends trimmed, cut crosswise into 3-inch lengths
2 TB vegetable oil, such as safflower
¼ cup soy sauce
Coarse salt and ground pepper
1 pork tenderloin (1 to 1 ¼ pounds), halved crosswise
¼ cup honey

Cook rice according to package instructions; cover, and set aside. Meanwhile, heat broiler, with rack set 4 inches from heat. On a large rimmed baking sheet, toss snow peas, carrots, bell peppers, and scallions with oil and 2 tablespoons soy sauce; season with salt and pepper.

Place pork on top of vegetables, and season with salt, pepper, and 1 tablespoon honey. Broil until pork and vegetables begin to char, 6 to 8 minutes. Toss vegetables, and turn pork; drizzle pork with 1 tablespoon honey.

Continue to broil until an instant-read thermometer inserted in thickest part of pork registers 145 degrees and vegetables are charred in spots, 6 to 8 minutes, tossing vegetables once more. Remove from broiler. Cover with aluminum foil, and let rest, 10 minutes.

In a small bowl, make sauce: Stir together remaining 2 tablespoons soy sauce and honey. Thinly slice pork, and serve with vegetables, rice, and sauce.


NOTES: As noted, I used green beans instead of pea pods. I also used olive oil instead of vegetable oil. I didn't measure any of the ingredients. This is a good recipe to eyeball what you add. And the cooking time. This could just be my broiler, but 6-8 minutes wasn't enough. I think once my broiler gets HOT, it shuts off for a minute or two to keep the temperature even. I cooked the tenderloin an extra 5 minutes, after removing the veggies...I could have gone another few minutes...there were sections in the middle that were just barely cooked. The food police would not have been happy...that said, the pork was very tender, super juicy and with the honey/soy flavors, very tasty.

Fast and Delish

Last night I wasn't really in the mood to make anything, but in a last ditch effort to pull through I made some Stir-Fried Noodles. They were awesome!

As I mentioned the first time we made these, the original recipe called for shrimp. Which was fine. But we actually prefer the veggie friendly version with no meat or seafood. The sauce whips together in a minute. Chopping the jalapenos and herbs another minute. The peanuts are a mess to chop, but give great crunch and a small protein boost. I had to pick up bean sprouts at the store. Heat the oil. Add the jalapeno. Sizzle Sizzle...toss in garlic for about 10-20 seconds...add the sprouts....sizzle, toss, sizzle...add the sauce...stir, stir...cooked noodles*...stir, toss, coat...herbs...toss...serve, garnish with peanuts. Done. FAST! Delicious and really filling.

*noodles: OK, so the rice noodles don't actually cook the way the package says. Put the rice noodles in a large bowl and pour boiling water over them. Allow them to sit for a minute. If they don't come to the appropriate doneness, drain and add more boiling water for another minute. This should do it.

Lazy

I've been a little lazy...not totally and completely, really just when it comes to doing new posts here. Part of it is the summer. Part is I need a vacation. The other part is attributed to being slightly less inspired than I have been previous. Oh well, I'll keep trucking forward, but maybe at a slightly slower pace for the next month or so????



In the meantime, I got up at 5:30 am on Tuesday to make a triple batch of scones for a little work celebration. I took the base recipe from the ginger scone recipe and made some slight changes. One batch was ginger...still my favorite. Another was maple nut. Pretty good. Very dry. I tried to include some oatmeal. Will try it again, but perhaps some more butter or cream? The other variation was chocolate chip. I was really excited to try them, but when all was said and done I, ME, I, was very disappointed. But it seems I was the only one. Everyone who tried one thought they were good. And since they all disappeared from the plate, I am going to assume people weren't just being nice. ???? I don't know what it was about them, but I just wasn't a fan. Maybe I'll try them again and make some alterations with the recipe.



Tonight's dinner was a treat. Again, me being partially lazy, I'm not going to type up the recipe yet. Tonight we had Pork Medallions in an Orange Ginger Glaze. Served with stir fried vegetable medley. PS: Can it be a medley with just two vegetables? Actually there are three, but one was only in there for flavor, thank you jalapeno.

Anyway, the pork tenderloin medallions were marinated in a sweet and savory sauce, then tossed on the grill pan until charred and cooked to perfection. Make sure you reserve some of the marinade before adding the meat, so you can use it as a sauce for finishing!

Napa Napa Napa

Tonight's dinner was great! Strong, awesome flavors...all courtesy of Rachel Ray...I know...it's been awhile, but I picked up her recent magazine and thought this would be a great recipe to try.

Our star ingredient: Napa Cabbage

Millionaire Chicken Salad
serves 2-4

3 TB vegetable oil
4 scallions, thinly sliced
2 inch piece of ginger, grated
2 large cloves garlic, grated
½ tsp black pepper
½ tsp red pepper
1 lime, juice and zest
¼ cup tamari (or dark soy)
3 TB honey
1 rotisserie chicken, skin removed, pulled or sliced meat
1 small or ½ large head napa cabbage, shredded (about 4 cups)

In a small saucepan, heat the oil over medium heat. Add the scallions, ginger, garlic, black pepper and red pepper and cook for 1 to 2 minutes. Whisk in lime juice and zest; then whisk in tamari and honey to combine. Turn off the heat.

In a large bowl, toss the chicken and cabbage with the sauce to combine well.

Get your ingredients together, this salad will come together very quickly.

The dressing workin' it's magic. Ginger, Garlic, Green Onions, Red Pepper, Black Pepper...and I used grapeseed oil instead of vegetable oil.

I added two shredded carrots for some color, crunch and flavor.

I used half a head of napa cabbage and half a rotisserie chicken. I think if you had some tofu, or maybe a few more types of veg, you could make this veg friendly.

The dressing poured on.

Tossed and plated. Garnished with cilantro. A chopped mint garnish would be great as well!