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Japanese Chicken Crackslaw

Japanese Chicken Crackslaw

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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.

Ingredients

Scale
  • 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)

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