Traditional, mayo-based slaws often miss the mark. This main-dish slaw with grilled chicken gets a savory Asian spin with the addition of a soy sauce- and sesame oil-based dressing. Almonds and crushed ramen noodles—a garnish to keep in mind for other uses—add texture and crunch. I prefer flavorful dark meat for this, but feel free to use white. Fresh napa cabbage is first choice, but you can use packaged slaw for convenience. Minus the chicken, this makes a delicious side. You can make this all in advance; just dress right before serving.
Marinade:
1/4 cup mirin
2 tablespoons toasted sesame oil
2 tablespoons soy sauce
3 garlic cloves, crushed
1/4 cup sake or dry white wine
1/2 teaspoon kosher salt
1/4 cup canola oil
21/2 pounds boneless skinless chicken thighs or breasts
1 cup slivered or sliced almonds
One 3-ounce package dry ramen noodles, crushed
1/3 cup sesame seeds
Dressing:
1/4 cup sugar
1/4 cup mirin
3 tablespoons toasted sesame oil
2 tablespoons soy sauce
1/2 cup rice vinegar
1 cup grapeseed or canola oil
1 medium head napa cabbage, sliced fine, or one 10-ounce package slaw
6 scallions, white parts only, sliced fine
1. In gallon-size sealable plastic bag, combine the marinade ingredients. Add the chicken, press out any air from the bag, seal, and refrigerate overnight.
2. Heat a medium sauté pan over medium heat. Add the almonds and toast, stirring to prevent burning, until golden, about 5 minutes. Transfer to a bowl. In the same pan, toast the noodles until golden, stirring, about 8 minutes, and transfer to the bowl. Toast the sesame seeds in the pan, stirring, until golden, about 8 minutes, and transfer to the bowl. Set aside. (You can make this ahead. If you do, cool it completely, transfer it to a lidded container, and store it at room temperature.)
3. Heat a large grill pan or heavy skillet over medium heat. Add the marinated chicken, shaking off excess marinade and grill until just cooked through, turning once, about 12 minutes for breasts, 15 minutes for thighs. Alternatively, broil, turning once, until just cooked through, or grill on an outdoor grill, 12 or 15 minutes. Transfer the chicken to a cutting board, cool and cut into bite-size pieces.
4. To make the dressing, in a medium bowl, combine all the ingredients except the oil. Using a hand blender or whisk, blend, adding the oil in a steady stream until the mixture has thickened.
5. In a large bowl, combine the chicken, slaw, scallions, almonds, sesame seeds and ramen (see page 19). Just before serving, drizzle in the dressing and toss. Transfer to individual plates and serve.
TIPS:
To crush the ramen noodles, place them in a resealable plastic bag, seal, and roll a heavy can over them.
Convert It- To make this pareve, eliminate the chicken. The dish works equally well for non-meat-eaters.
