Asian Slaw with Teriyaki Chicken
Colorful, crunchy slaw with savory peanut dressing, topped with sliced grilled teriyaki-marinated chicken and chow mein noodles
30
Prep Time
8 ½ hrs
Total Time
8
Servings
8
Ingredients
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Ingredients

  • 3/4 cup La Choy® Teriyaki Marinade & Sauce, divided
  • 8 boneless skinless chicken breasts (8 breasts = 2-1/2 lbs)
  • 2 tablespoons vegetable oil
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons Peter Pan® Creamy Peanut Butter
  • 2 pkgs (14 oz each) tri-color coleslaw mix
  • 1 can (11 oz each) mandarin oranges, drained
  • 1 can (5 oz each) La Choy® Chow Mein Noodles

Directions

  1. Combine 1/4 cup teriyaki marinade and chicken in large recloseable food storage bag; close bag. Turn bag several times to coat chicken. Marinate in refrigerator 8 hours or overnight.
  2. To make peanut dressing, whisk together remaining 1/2 cup teriyaki marinade, oil, vinegar and peanut butter in small bowl until blended; set aside.
  3. Toss together coleslaw mix and oranges in large bowl; set aside.
  4. Preheat grill according to manufacturer's directions. Grill chicken about 7 minutes per side or until no longer pink in centers (165°F); discard remaining marinade and bag.
  5. Toss slaw with peanut dressing; divide equally between 8 plates. Slice each breast and place over slaw. Sprinkle with chow mein noodles.

Nutrition Facts

Serving Size8 servings (about 1 cup slaw and 1 breast each)
Calories408

View Complete Nutrition Information

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Asian Slaw with Teriyaki Chicken

Colorful, crunchy slaw with savory peanut dressing, topped with sliced grilled teriyaki-marinated chicken and chow mein noodles
30
Prep Time
8 ½ hrs
Total Time
8
Servings
8
Ingredients
starstarstarstarstar

Ingredients

  • 3/4 cup La Choy® Teriyaki Marinade & Sauce, divided
  • 8 boneless skinless chicken breasts (8 breasts = 2-1/2 lbs)
  • 2 tablespoons vegetable oil
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons Peter Pan® Creamy Peanut Butter
  • 2 pkgs (14 oz each) tri-color coleslaw mix
  • 1 can (11 oz each) mandarin oranges, drained
  • 1 can (5 oz each) La Choy® Chow Mein Noodles

Directions

  1. Combine 1/4 cup teriyaki marinade and chicken in large recloseable food storage bag; close bag. Turn bag several times to coat chicken. Marinate in refrigerator 8 hours or overnight.
  2. To make peanut dressing, whisk together remaining 1/2 cup teriyaki marinade, oil, vinegar and peanut butter in small bowl until blended; set aside.
  3. Toss together coleslaw mix and oranges in large bowl; set aside.
  4. Preheat grill according to manufacturer's directions. Grill chicken about 7 minutes per side or until no longer pink in centers (165°F); discard remaining marinade and bag.
  5. Toss slaw with peanut dressing; divide equally between 8 plates. Slice each breast and place over slaw. Sprinkle with chow mein noodles.
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