Asian Sesame Coleslaw With Teriyaki Chicken
12-oz package shredded cabbage
3 carrots, shredded
1/2 red bell pepper, cut into matchsticks
1/2 cup thinly sliced scallion, green part only
8-oz can sliced water chestnuts, drained
5 tbs rice vinegar
3 tbs granulated sugar
5 tbs reduced sodium soy sauce
1/4 cup sesame oil
4 tsp grated, peeled ginger root
2 tbs toasted sesame seeds
1 3/4 lb boneless, skinless chicken breasts
1/4 tsp salt
1 1/2 teaspoons canola oil
In a large serving bowl, combine cabbage, carrots, pepper, and scallions.

Quarter the water chestnut rounds by stacking several together and slicing with a sharp knife. Add them to the vegetables in the serving bowl.
In a small bowl, whisk together the rice vinegar, sugar, and soy sauce until sugar is dissolved. Add the sesame oil and ginger. Whisk briskly, then remove 1/4 cup of the dressing, including some of the ginger, and reserve for the chicken.
Pour the remaining dressing over the vegetables and stir to coat. Let the coleslaw marinate for 30 min to allow flavors to blend, stirring 3 to 4 times. Add sesame seeds.
While the slaw marinates, prepare the chicken. Slice chicken breasts crosswise into 1/4-inch thick pieces. Sprinkle with salt.
Heat a large skillet over medium high heat. When hot, add canola oil and heat 30 sec. Add the chicken and stir fry until chicken is cooked through and no longer pink, 3 to 5 min. Add reserved dressing and cook for 3 more min.
Serve the chicken on top of, or alongside, the slaw. Serves 6