Chicken with Asian Slaw
Prep time
Cook time
Total time
Photo courtesy of Gail Watson Photography
Recipe type: Main Dish
Serves: 4
  • For the chicken
  • 1 tablespoon sweet chili sauce
  • 4 teaspoons light soy sauce
  • 1 clove garlic, minced
  • 2 teaspoons fish sauce
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon Sriracha, or more, to taste
  • 1 tablespoon hoisin sauce
  • 1 pound skinless chicken tenders
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 3 tablespoons olive oil
  • For the slaw
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • Juice of 1 lime
  • 4 carrots, shredded (about 2 cups)
  • 10 ounce package of shredded green cabbage (about 5 cups)
  • 1 red bell pepper, thinly sliced
  • ½ cup fresh cilantro, roughly chopped
  1. In a medium bowl, whisk together the sweet chili sauce, soy sauce, garlic, fish sauce, ginger, sriracha, and hoisin sauce; set aside.
  2. Season both sides of the chicken with the salt and pepper.
  3. Heat the olive oil in a large skillet over medium heat. When the oil is shimmering add the chicken and cook for 3 minutes on each side. Add the chili sauce mixture and toss to combine. Lower the heat to medium-low and continue cooking until sauce slightly thickens, 2 minutes.
  4. To make the slaw, in a small bowl whisk together the fish sauce, brown sugar, and lime.
  5. In a large bowl, add the carrots, cabbage, red pepper, and cilantro; toss to combine. Drizzle the vegetables with the dressing and toss to evenly coat.
  6. To serve, place about 2-3 chicken tenders over 1¾ cups of slaw.
Nutrition Information
Serving size: 1¾ cups slaw + 2-3 chicken pieces Calories: 315 Fat: 14g Saturated fat: 2g Trans fat: 0g Carbohydrates: 20g Sugar: 12g Sodium: 990mg Fiber: 4g Protein: 28g
Recipe by Toby Amidor Nutrition at