A little lime juice, soy sauce and ginger give chicken breasts an Asian kick.
When I see soy sauce, ginger, sesame oil or scallions listed as ingredients in any given dish, I immediately think Asian. I also immediately think “yum!” So of course whenever those ingredients are listed in a recipe, I’m automatically on board. This chicken recipe from Real Simple was no different. The sweet brown sugar and soy sauce combined to make a delightful teriyaki sauce for the chicken while the ginger, sesame oil and scallions turned regular old coleslaw into an Asian salad that would be delicious on its own or as a side. Who knew it was so easy to make your own teriyaki chicken? Certainly not me. But now that I know just how easy it is, you can bet I’m going to be making it again.
Lime and soy-Glazed chicken with cabbage slaw
- 3 tablespoons dark brown sugar
- 2 tablespoons soy sauce
- Juice of 1 lime
- 4 chicken breasts
- 1 (8 ounce) bag of coleslaw mixture
- 4 scallions, thinly sliced
- 1 tablespoon grated ginger
- 1 tablespoon canola oil
- 1 teaspoon sesame oil
- Heat oven to 400 degrees F.
- Mix together the sugar, soy sauce and three tablespoons lime juice in a 9 x 13 baking dish; add the chicken and turn to coat. Roast, skin-side down, about 10 minutes. Turn the chicken skin-side up and continue roasting for another 15-20 minutes, basting occasionally.
- While the chicken cooks, toss together the coleslaw mixture, scallions, ginger, canola oil, sesame oil and remaining lime juice. Serve with the chicken.
Other Asian Recipes
Eva’s chicken and cashew lettuce wraps
Kogi hot dogs
Sugar snap pea and watercress salad with sesame vinaigrette