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Japanese Chicken Crackslaw
Victoria Haneveer

Japanese Chicken Crackslaw

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.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Low Carb
Cuisine: Japanese
Calories: 285
Ingredients Method Notes

Ingredients
 

  • 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)

Method
 

  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)