Asian Grilled Chicken with Broccoli Slaw

Apparently I am over eating left-overs from dinner this week.  I decided to make a meal on Monday just for my lunches this week.  While I was on my detox diet back in April, I had to get creative with my meals.  I couldn't have dairy or gluten in my detox.  I found this yummy recipe in my Southern Living Quick and Easy cookbook.

The first time we made it, we grilled the chicken.  This time I just baked it because it was more convenient.  I also halved the recipe since Alex isn't a big fan.  The sauce is too sweet for his taste.  Since I would be eating it all week, I did not premix the marinade with the slaw.  I put it into individual salad dressing containers and just warmed it in the microwave with the chicken.  I then topped the cut up chicken and slaw with it like salad dressing.

Time saving tip:  go ahead and make your lunch for the week.  I put out four containers and filled them with the broccoli slaw, a few green onion slices, and sesame seeds.  Next I filled four salad dressing containers with remaining marinade.  Lastly, I placed a chicken breast into a separate zip-lock bag.  I put these each into an individual Kroger bag with a fork and knife and there you have it, lunch for the week!

Enjoy!

Grilled Chicken With Sweet Soy Slaw and Dipping Sauce
Source:  Southern Living Quick and Easy Cookbook

Ingredients:

• 2 cups soy sauce (I used reduced sodium)
• 2 tbsp. canola oil
• 8 pieces of crystallized ginger (I believe I found this in a bag in the natural food section of Kroger by their mixed nut selection)
• 2 garlic cloves, minced
• 3 cups of sugar
• 6 chicken breasts
• 2-12oz. packages broccoli slaw
• 1/4 cup green onions, chopped
• 1 tbsp. sesame seeds, toasted (oops I forgot to toast mine)
• Salt and Pepper to taste

Directions:

Combine first 4 ingredients in a small saucepan over medium heat.  Stir in sugar.  Cook, stirring occasionally, for 10 minutes or until sugar dissolves.  Remove from heat.  (Mixture will thicken.)  Reserve 1 1/2 cups soy mixture, and set aside.

Brush both sides of chicken evenly with remaining soy mixture; cover and let stand 10 minutes.  

Grill, covered with grill lid, over medium hight heat (350-400 degrees) 6-8 minutes on each side or until done.  (Or bake at 350 degrees until meat thermometer reads 165 degrees).

Toss together broccoli slaw, green onions, sesame seeds, and 1/2 cup reserved soy mixture; top with grilled chicken.  Season with salt and pepper to taste.  Serve with remaining 1 cup reserved soy mixture.  

Note:  This can also be used with grilled salmon.  Just substitute 6-4oz. salmon fillets for chicken, and grill 4-6 minutes on each side or until fish flakes with a fork.  (I think this would be awesome, but my picky husband does  not care for Salmon).