Recipe adapted from Rachael Ray. Her original recipe is pretty high-sodium, with all the teriyaki sauce and grill seasoning, so I cut back on those ingredients.
1 1/2 lbs. chicken breast cutlets 1/4 cup teriyaki sauce 4 tablespoons vegetable oil, divided 1 teaspoon grill seasoning 1 small savoy cabbage, 1 1/2 lbs. 1 bunch scallions 1 cup snow peas 1/4 cup honey 3 tablespoons cider vinegar 3 tablespoons pickled ginger, drained and thinly sliced 1 sack, 10 oz., 2 cups shredded carrots Freshly ground black pepper
In a large plastic food storage bag, combine chicken cutlets with teriyaki sauce, 2 tablespoons oil and grill seasoning. Close bag and combine to coat evenly. Let stand 15 minutes.
Preheat an outdoor or indoor grill or grill pan to medium-high.
Cut cabbage into quarters and cut away core. Shred the cabbage and set aside. Cut clean, trimmed scallions into 3-inch lengths. Pile scallions lengthwise and julienne them into thin strips. Pull the threads from the ends of the snow peas and julienne them into thin strips, lengthwise, like the scallions.
Drizzle honey into a small bowl. Add vinegar and combine with a fork.
Place chicken cutlets on grill or into hot pan and cook 3 minutes on each side.
Heat a nonstick skillet over high heat. Add 2 tablespoons oil, 2 turns of the pan. Add pickled ginger and cut carrots and stir-fry 2 minutes. Add cabbage and stir-fry 2 minutes more. Fluff and toss veggies with tongs so they stay dry and crisp while cooking. Add scallions and snow peas and stir-fry another minute. Add honey and vinegar combination, pouring it all around the pan in a slow stream. Cook the liquids down 30 seconds more, then turn off heat. Continue to toss the slaw and season it up with pepper to your taste.
Slice the chicken thinly on an angle. Mound up 1/4 of the slaw on each plate and place the sliced chicken alongside, edging its way up the slaw salad.