Preparation Time: 20 minutes + marinating time

Cook Time: 5-8 minutes

Cut: Boneless chicken


1 ½ lbs boneless skinless chicken thighs

1/3 cup (80 ml) soy sauce
2 Tbsp (30 ml) rice vinegar
2 Tbsp (30 ml) brown sugar
2 cloves garlic, minced
1 ½ Tbsp (22 ml) minced fresh ginger
1 1/2 tsp (7.5 ml) sesame oil
2 tsp (10 ml) hot chili sauce (eg Sriracha)

Asian Slaw & Dressing:
1 lb (450 g) Chinese (Napa) cabbage, thinly sliced
1 cup (250 ml) grated carrot (about 2 medium carrots)
5 green onions, trimmed and thinly sliced on the diagonal
1 Tbsp (15 ml) canola oil
2 Tbsp (30 ml) rice vinegar
1 Tbsp (15 ml) brown sugar
1 1/2 tsp (7.5 ml) sesame oil
1 tsp (5 ml) hot chili sauce


Place chicken thighs into a medium sized bowl.

In a small bowl, whisk together the marinade ingredients, pour over chicken and turn coat. Refrigerate chicken for 2 hours or overnight.

Heat oil in a large, heavy bottomed large skillet over medium-high heat. Remove chicken from marinade, shaking off the excess  and discard remaining marinade.

Add chicken to pan in a single layer, spacing them evenly. Do not over crowd. Cook until well browned on the bottom (about 2-3 minutes), flip and cook until chicken reaches 165F (74C) (about another 3 minutes).

Prepare in a large bowl, shredded cabbage, carrot and half the green onions. Whisk together dressing ingredients and pour and toss with cabbage mixture. Once chicken is cooked placed on top of dressed cabbage and sprinkle with the remaining green onions.

Note: Chicken can also be grilled on your BBQ. This recipe also travels well, simply marinate chicken in a resealable freezer bag for easy transport in a cooler on ice-packs.