This recipe illustrates the influence of the Pacific Rim on San Francisco cuisine. The flavors are unmistakably Asian, including the chicken marinade and mix of cabbage, bean sprouts and daikon radish in the slaw.
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1/4 cup hoisin sauce
1/4 cup rice wine vinegar
2 tablespoons canola oil
1/2 tablespoons reduced-sodium soy sauce
1/4 teaspoon sesame oil
Chicken and vegetables
3/4 pound boneless, skinless chicken breasts
36 fresh snow peas (about 6 ounces)
20 cherry tomatos (about 1 1/4 pounds)
1 cup shredded red cabbage
1 cup shredded green cabbage
1 cup shredded carrots
2 cups mung bean sprouts
1/2 cup shredded daikon radish
Asian slaw dressing
1 tablespoon canola oil
1 tablespoon rice wine vinegar
1 teaspoon honey
1/4 teaspoon seseme oil
1/2 teaspoon sesame seeds, toasted
- In a medium-sized bowl, whisk together the marinade ingredients. Set aside.
- Remove and discard any visible fat from the chicken. Rinse and pat dry. Cut into 1/2-inch cubes. Place in the marinade, cover, and refrigerate for at least 30 minutes or up to 2 hours. If using wooden rather than metal skewers, soak them in warm water for 30 minutes to prevent burning.
- Light a grill or preheat the broiler.
- Blanch the snow peas in boiling water to cover for 1 minute. Drain. Thread the chicken cubes, snow peas and cherry tomatoes onto 4 skewers.
- Grill over medium-high heat for 3 to 4 minutes per side. Serve hot over a bed of crunchy Asian slaw.
- In a large bowl, combine the red and green cabbage, carrots, bean sprouts and radish.
- In a small bowl, whisk together the dressing ingredients.
- Drizzle over the slaw and lightly toss.
- Serve at once on a bed for the grilled chicken skewers.
Makes 4 servings.
Each serving contains:
Total fat 15.5g
Dietary fiber 6g