Asian Chicken with Veggie Slaw (ZReduction Version)

Plan Z Phase: This is a Z2 (ZReduction) recipe. This is a fun, easy dish to serve in the summer or when you want something light. The veggies can be varied. I used red bell pepper and pea pods, but you could also use other colors of bell peppers, celery, cucumber, green onion, white onion, or even add a bit of jalapeno. You decide. Just keep the total veggie additions to 2 cups for 2 people. Remember the slaw/cabbage is unlimited so you can have more of that.

This looks like a lot of ingredients, but you’ll see it’s sort of a dump and cook recipe. Not difficult at all. If you love making Asian food you probably have many of these ingredients in the house.

Servings: Serves 2. Can be doubled easily.

Ingredients:

For the Chicken

  • 2 boneless, skinless chicken breasts cut crosswise into ¼” thick strips
  • 1/3 cup of water
  • 2 Tbl (or less) of Truvia. I use it in the sauce, but I’m making this an optional ingredient because when you heat Truvia some people find it has a metallic taste.
  • 2 Tbl of orange juice squeezed from a fresh orange
  • 1 Tbl of tamari or coconut aminos. Soy sauce can be subbed but the others are better for you.
  • 2 tsp of ketchup
  • 1 Tbl of rice wine vinegar
  • 4 tsp of minced garlic (jar garlic can work)
  • ¼ tsp of red pepper flakes (optional or to taste)
  • 2 tsp of cornstarch mixed with 2 Tbl of water
  • olive oil spray

For the Slaw

  • 4 cups of coleslaw mix. Even if it has a few carrot bits in it, that’s okay.
  • 1 cup of pea pods (snow peas) cut up into chunks
  • 1 cup of red pepper strips or chunks

Instructions:

Spray a large saute pan with olive oil. Let it heat up on medium-high and add the chicken pieces. Spread them out so they can cook without sticking together. Cook 3 – 4 minutes per side or until no pink remains. They will be tinged with a little bit of brown but not much.

While that’s cooking, in a small bowl, whisk the water, Truvia, orange juice, tamari, ketchup, vinegar, garlic, and pepper flakes.

Pour this mixture over the chicken and continue to cook on medium-low (just so it’s bubbling a bit) for 3 minutes more.

While this is happening take out a medium bowl and add your coleslaw, and your chosen veggies. Mix them up.

In another small bowl mix the cornstarch with water. Pour this into the pan and bring it to a low boil. That will thicken the sauce. This won’t take long so keep an eye on the pan. If it starts to get too thick you can pour in a bit more water and thin it out. This will only take a minute or two at most.

Next, take out the chicken and set it aside. Work fast so it doesn’t get cold — although this dish would taste just fine if it’s totally cold. DO NOT throw out the sauce left in the pan.

Pour the sauce that’s in the bottom of the pan over the slaw mixture in the bowl and toss.

Get out your plates or dinner bowls. Divide the coleslaw mix amongst the bowls.

Add the chicken on top and serve. If you want more red pepper flakes to make it spicier this is the time to add them.

Enjoy!

Cheers,