Honey-Sriracha Chicken with Spicy Veggie Slaw

For the slaw:
  • 4 c. thinly sliced Napa cabbage
  • 1 c. shredded carrots
  • 1 c. chopped Chinese kale (or broccoli or spinach or another variety of kale)
  • 1/2 small red onion, cleaned and sliced into thin wedges
  • 1 red bell pepper, seeded and sliced into strips
  • 1/4 c. hoisin
  • 2 T. honey
  • 2 T. rice wine vinegar
  • 2 T. tahini
  • 1 tsp. minced garlic
  • 1 T. crushed red pepper
  • 2 T. black sesame seeds
For the chicken:
  • 2 T. honey
  • 1-2 T. sriracha
  • 1 tsp. garlic powder
  • 1/2 tsp. smoked paprika
  • 2 boneless, skinless chicken thighs

To make the slaw, toss all of the veggies together in a large bowl. Combine the remaining slaw ingredients (hoisin through sesame seeds) in a resealable jar and shake vigorously to combine. Pour the dressing over the veggies and toss well to coat. Refrigerate until ready to serve.

Using your fingers, work the honey, sriracha, garlic powder, and smoked paprika into the boneless chicken thighs. Heat a nonstick skillet over medium-high heat (or preheat a countertop grill, if you have one), add only enough cooking fat as needed, and cook the chicken until cooked through (about 8 minutes, turning once). Remove to a cutting board and slice into thin strips.

To assemble, spoon a bed of the veggie slaw onto a serving plate. Arrange the slices of chicken over the slaw and, if desired, sprinkle more of the black sesame seeds over the top. Serve immediately.

  • Yields: 2 servings
  • Preparation Time: 30 minutes
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