Japanese Chicken Crackslaw

I love Japanese chicken crackslaw or crack slaw as it’s sometimes spelled. Crackslaw is usually made with Chinese ingredients but add some Teriyaki sauce and you get a sweeter result which also has a distinct Japanese flair.

Whether you are counting your carbs or simply looking for something really tasty, this Japanese chicken crackslaw recipe is a real winner. Perhaps you have made the classic crack slaw recipe before and you wonder what a similar dish but made with slightly different flavors would taste like, in which case try this recipe for a change of pace.

You may use canned or fresh chicken. It should be cooked before adding it to the recipe, so this is a great dish to make if you have leftover chicken to use up. Alternatively try using turkey for a slightly different result.

This Japanese chicken crackslaw recipe has fewer ingredients than some of the others. You may shred cabbage and carrot yourself or else use a bag of coleslaw mix. These are basically the same thing. I tend to get the coleslaw mix. It works out about the same price, at least here, and it saves time. I can pick up a bag of it on sale sometimes to make a very economic dinner which is high in flavor but low in carbs.

How to Serve Japanese Chicken Crackslaw

I usually serve Japanese chicken crackslaw by itself, since the dish really does not require a side dish, but if you want to keep the dish low-carb you can try some (carb-free noodles). If not, rice is always good with Chinese or Japanese food (not for low-carbers, naturally).

Japanese Chicken Crackslaw

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

Change up the usual Chinese crackslaw recipe, swapping the Chinese flavors for Japanese ones. Teriyaki sauce adds sweetness to the dish while the other seasonings back it up.

• Author: Victoria Haneveer
• Prep Time: 10 mins
• Cook Time: 10 mins
• Total Time: 20 mins
• Yield: 2 1x
• Category: Low Carb
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

• 6 oz (170g) chopped cooked chicken
• 2 cups (2 big handfuls) coleslaw mix or 1 cup shredded carrot and 1 cup shredded cabbage
• 2 tablespoons sesame oil
• 1/2 thinly sliced yellow onion
• 1/2 chopped green bell pepper (optional)
• 2 minced garlic cloves
• Chili powder, thinly sliced chili pepper or hot sauce (optional)
• Soy sauce to taste (about 1 tablespoon)
• Teriyaki sauce to taste (about 1 tablespoon)

Cook Mode Prevent your screen from going dark

Instructions

1. Fry the garlic and onion in the sesame oil over a high heat for 2 minutes if you like crunchy onions or 5 minutes if you prefer yours soft.
2. Use a big wok or skillet for this.
3. Stir in the chicken.
4. Add the coleslaw mix and green pepper (if using) and cook for 5 minutes.
5. Stir in the soy sauce and teriyaki sauce.
6. Add chili at this point if you want a spicy dish, or omit if not.
7. Cook, stirring, for one minute, then serve.

Notes

Carbohydrates: 9g (12g if you use the bell pepper)

Nutrition

• Calories: 285
• Fat: 19.3g
• Carbohydrates: 9.2g
• Fiber: 1.5g