Ginger Chicken Slaw Salad + Cardamom Sauce
Growing up I remember eating Chinese Chicken Noodle Salad...you know the salad with a couple packages of Ramen Noodles, green cabbage and slivered almonds? Although I loved it in my younger years, I now craved this dish concept with more depth of flavor and color. Don't let this list of ingredients frighten you. It's really more simple than it seems at the outset. So, I hope you enjoy this as much as I do!
Serves about 4-5 people
The Ingredients:
For the Chicken...
2 lbs Organic Chicken Thigh Meat
1 Tablespoon Sesame Oil
2 Cups Water
1/4 Cup Liquid Aminos or your choice of Soy Sauce
1 Teaspoon Lemon Grass
1 Teaspoon Garlic (2-3 cloves), minced (dried Ok too)
2 Teaspoon Fresh Ginger, minced (dried OK too)
For the Salad...
1/2 Head of Green Cabbage, thinly sliced
1/2 Head of Red Cabbage, thinly sliced
2 Cups Carrots, peeled in long ribbons
1/2 Cup Cilantro, chopped
1/4 Cup Basil, chopped
1/4 Cup Mint, chopped
1/2 Cup Roasted Almonds, coarsely chopped
2 Tablespoon Toasted Sesame Seeds
For the Glaze...
Reserved Liquid from the cooked chicken
1/4 Water
1/4 Cup Coconut Palm Sugar (granulated sugar works too)
1 Tablespoon Liquid Aminos (or your own soy sauce)
1 Tablespoon Honey
1 Teaspoon Cardamom
The Steps:
1) Brown meat in 1 Tablespoon Sesame Oil in a Dutch Oven over medium high heat, about 2-3 minutes per side.
2) As the chicken is browning add remaining ingredients listed "For the Chicken" in a medium mixing bowl and whisk to incorporate. When chicken is done browning, add liquid mixture.
3) With the lid on, cook chicken in the Dutch Oven at 325 degrees OR on the stovetop on a touch higher than simmer for about 60 minutes or until chicken is tender and shreds easily. Remove chicken to plate, shred and set aside to cool. Reserve the liquid in the dutch oven.
4) While the chicken is cooking, prep all of the ingredients "For the Salad." In a large mixing bowl, add in the ingredients, toss to combine and set aside.
5)Add all of the ingredients "For the Glaze" to the dutch oven. Cook over medium high heat until it begins to bubble. Once it begins to bubble, stir continuously and cook another 2-4 minutes or until the liquid has reduced and thickened to a sauce consistency.
Serves about 4-5 people
The Ingredients:
For the Chicken...
2 lbs Organic Chicken Thigh Meat
1 Tablespoon Sesame Oil
2 Cups Water
1/4 Cup Liquid Aminos or your choice of Soy Sauce
1 Teaspoon Lemon Grass
1 Teaspoon Garlic (2-3 cloves), minced (dried Ok too)
2 Teaspoon Fresh Ginger, minced (dried OK too)
For the Salad...
1/2 Head of Green Cabbage, thinly sliced
1/2 Head of Red Cabbage, thinly sliced
2 Cups Carrots, peeled in long ribbons
1/2 Cup Cilantro, chopped
1/4 Cup Basil, chopped
1/4 Cup Mint, chopped
1/2 Cup Roasted Almonds, coarsely chopped
2 Tablespoon Toasted Sesame Seeds
For the Glaze...
Reserved Liquid from the cooked chicken
1/4 Water
1/4 Cup Coconut Palm Sugar (granulated sugar works too)
1 Tablespoon Liquid Aminos (or your own soy sauce)
1 Tablespoon Honey
1 Teaspoon Cardamom
The Steps:
1) Brown meat in 1 Tablespoon Sesame Oil in a Dutch Oven over medium high heat, about 2-3 minutes per side.
2) As the chicken is browning add remaining ingredients listed "For the Chicken" in a medium mixing bowl and whisk to incorporate. When chicken is done browning, add liquid mixture.
3) With the lid on, cook chicken in the Dutch Oven at 325 degrees OR on the stovetop on a touch higher than simmer for about 60 minutes or until chicken is tender and shreds easily. Remove chicken to plate, shred and set aside to cool. Reserve the liquid in the dutch oven.
4) While the chicken is cooking, prep all of the ingredients "For the Salad." In a large mixing bowl, add in the ingredients, toss to combine and set aside.
5)Add all of the ingredients "For the Glaze" to the dutch oven. Cook over medium high heat until it begins to bubble. Once it begins to bubble, stir continuously and cook another 2-4 minutes or until the liquid has reduced and thickened to a sauce consistency.
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| The reserved liquid from the chicken. |
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| Bubbling away...almost look like caramel is being made! |
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| Keep stirring while the liquid is bubbling and reducing to a thickened sauce. |
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| The final sauce product. |
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