Fresh From Nancy's Garden

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Soy-Ginger-Lime Chicken on an Asian Slaw–A St. Patrick’s Day Alternative to Corned Beef and Cabbage

I know…it’s St. Patrick’s Day and you were expecting Corned Beef and Cabbage. But to be perfectly honest, boiled meat is just not one of my favorites. I love the potatoes and cabbage, but the meat…well…not so much. Instead I made a healthy and really tasty alternative–BBQ’d Soy-Ginger-Lime Chicken on a super easy Asian slaw. 

On St. Patrick’s Day wear something green if you don’t want to get pinched and try out this “new Irish” favorite.
  • 2 boneless, skinless chicken breasts
  • 1 lime
For the Chicken Marinade:
  • 3/4 TBS grated ginger
  • 2 cloves garlic, minced
  • 1/4 cup soy sauce
  • 2 limes, juiced
  • 1 TBS honey
  • 2 green onions, chopped, both white and green parts
  • 1 tsp sesame oil
  • red pepper flakes (optional)
For the slaw:
  • 1/2 head cabbage, shredded in the Cuisinart
  • 4-6 green onions, chopped
  • 1/2 cup cilantro, chopped
  • 1-2 carrots, grated
  • 1 jalapeno, chopped (optional)
  • 1 cup frozen peas
  • 1/4 cup toasted sesame seeds
  • 1/2 cup slivered almonds
Slaw dressing:
  • 3/4 cup seasoned rice vinegar
  • 1 1/2 tsp sesame oil
  • 2 TBS canola oil
  • red pepper flakes (optional)

Mix together all marinade ingredients.  Place chicken and marinade into a Ziploc bag and refrigerate for at least an hour.

If you have a Cuisinart, now’s the time to pull it out and shred the cabbage. If you don’t have one, just finely chop it with a sharp knife.
I had these multi-colored carrots in my garden. I love the colors and it’s almost the end of my carrot season.
Use a grater to shred the carrots, or chop finely with a knife.
Mix all slaw ingredients.
Mix all dressing ingredients and toss with the slaw. Don’t use all of it at once, add and taste.
Put in a large bowl and refrigerate. (It’s even better the next day).
Heat grill to 450 and put chicken on grill. Pour half of marinade on top of chicken. Cook for about 4 minutes. 
Turn chicken and put rest of marinade on it and cook for about 4-5 minutes. 
It should look like this.
Squeeze a lime over the chicken, cover with foil and let rest 5 minutes. As I always say, this is the trick to juicy, moist chicken.

Put the slaw on a plate, top with sliced chicken and grab your fork. If you like a little kick, sprinkle some red pepper flakes on top and start a new St. Patty’s Day tradition.

Happy St. Patrick’s Day to all, especially my readers in Ireland! And remember to read it first at Stu News.

Categories: Chicken, Main Dishes


2 replies

  1. This sounds wonderful! I only wish you would make it easy to print your recipes.

  2. I will work on that. This format doesn't allow for it, but I may change the format. Thanks!

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