entrees

Szechwan Chicken Strips

This grilled chicken main course salad includes an Asian-inspired mixture that acts as both dressing and marinade.
14 min
PREP TIME
40 min
COOK TIME
260
CALORIES
9
INGREDIENTS

INGREDIENTS

  • 1 pound (500 gram) boneless chicken breasts
  • 1/3 cup (75 mililiter) seasoned rice vinegar
  • 2 tablespoon (30 mililiter) hoisin sauce
  • 2 tablespoon (30 mililiter) Salt Free Chicken Seasoning
  • 1 tablespoon (15 mililiter) olive oil
  • 1 tablespoon (15 mililiter) Sweet Red Chili Sauce
  • 1 package (340 gram) broccoli slaw mix (or about 4 cups/1 L)
  • 16 cherry tomatoes
  • 2 tablespoon (30 mililiter) chopped unsalted roasted peanuts, optional

Preparation

  • 1 Cut chicken lengthwise into ¾-inch (2 cm) wide strips; set aside. In large bowl, whisk vinegar, hoisin sauce, seasoning, olive oil and chili sauce to combine. Transfer 3 tbsp (45 mL) of mixture to medium bowl; add chicken, tossing to coat. Let stand for 10 minutes (or cover and refrigerate for up to 30 minutes).
  • 2 Meanwhile, in large bowl with reserved remaining dressing, add broccoli slaw, tossing to coat. Let stand for 10 minutes (or cover and refrigerate for up to 1 day).
  • 3 Preheat grill over medium heat. Thread chicken accordion-style onto 8 metal or soaked wooden skewers. Discard any remaining marinade. Thread tomatoes onto 2 more skewers.
  • 4 Grill chicken skewers uncovered on greased grill; grill, turning once, until no longer pink in middle, 10 to 12 minutes. Add tomato skewers to grill for last 2 minutes of cook time; grill, turning once, just until lightly charred.
  • 5 Serve chicken skewers and some of the tomatoes on slaw mix.
  • 6 Test Kitchen Tip: If using wooden skewers, soak them in water at least 30 minutes before using.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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