- 1.5-2 lbs boneless skinless chicken thighs or breast
- 1/3 cup soy sauce plus 1-2 tbsp, divided
- 1 tbsp brown sugar
- 2 tsp garlic, divided 1 tsp + 1 tsp
- 2 tsp ginger, divided 1 tsp + 1 tsp
- salt and pepper to taste
- 16 oz bag broccoli slaw
- 3 tbsp olive oil or avocado oil
- 2 tsp sesame oil
- 1/4 cup rice vinegar
- 1 tbsp honey
- 1/2 cup dry roasted peanuts, rough chopped
- Optional: handful of chopped cilantro, drizzle of sriracha
Start with seasoning the chicken. Stir together 1/3 cup soy sauce, brown sugar, 1 tsp garlic, 1 tsp ginger, salt, and pepper in a bowl (or you can use your favorite teriyaki instead, pouring in about 1/3-1/2 cup). Add chicken to bowl and coat in the sauce. Preheat grill to 350 degrees. *Grill over a lower heat to keep chicken from over charring*. Grill 8-10 minutes per side, or until cooked through. While the chicken grills, make the slaw. In a bowl, combine olive oil, sesame oil, vinegar, honey, 1-2 tbsp soy sauce, 1 tsp ginger, 1 tsp garlic, salt, and pepper to taste, and if using, sriracha to taste. Then pour in the broccoli slaw, and if using, cilantro. Toss to combine well. Stir in the chopped peanuts. Plate it with sliced chicken on top or to the side. Optional sides: noodles, buttered rice, or marinated cucumbers.
