Don't let the blueberries fool you…there's chocolate in this blog.

Posts tagged ‘ginger chicken’

Ginger Lime Chicken with Creamy Asian Slaw

So I’ve had a  head of cabbage sitting in the fridge that I had to do something with.  I saw a recipe over at Detoxinista that looked intriguing, so I thought I’d give it a try.  I’m glad I did, because it was DELICIOUS!! I’ve never been a big cabbage fan or even cole slaw eater, but I can see myself making this on a regular basis now.  In its raw state, cabbage contains iron, calcium, and potassium. High marks are given for its vitamin C content. Did you know it has more Vitamin C than an orange?  It is storehouse to many phyto-chemicals like thiocyanates, indole-3-carbinol, lutein, zeaxanthin, sulforaphane and isothiocyanates. These compounds are powerful anti-oxidants and known to help protect against breast, colon, and prostate cancers and help reduce LDL or “bad cholesterol” levels in the blood. All for a measly 25 calories for 100g.  That’s a good deal if you ask me!

Chicken Marinade (for 3 large chicken breasts or 2 lbs):

2 Tbsp. Tamari (gluten free soy sauce)

2 cloves (1 tsp.) minced garlic

1 tsp. fresh grated ginger

1 tsp. honey

1/4 cup fresh lime juice

1 Tbsp. sesame oil

Place chicken breasts on a cutting board and cover with plastic.  Pound them until thin.  This helps tenderize them as well as lessening the thickness.   I just use the back side of a small frying pan– no fancy meat mallets required!







Place chicken and marinade in a sealable freezer bag.  This ensures that every possible surface of the chicken is in contact with the marinade.







Creamy Asian Dressing (courtesy of Detoxinista): I double it here because I used 14 oz. of shredded cabbage.  I also use honey instead of Stevia drops.

1/2 cup creamy raw almond butter
1/2 cup fresh lime juice
2 tablespoons tamari (wheat-free soy sauce)
2 small clove garlics, minced (about 1 tsp.)
freshly minced ginger, to taste (I used about 1 tsp.)
1 tsp. honey

If shredding your own cabbage, cut into small chunks and pulse in your food processor until finely chopped.







Toss with marinade. Refrigerate for at least an hour.  The longer it marinades, the better it tastes! I had it for lunch yesterday and was very satisfied.  It’s very filling!







Grill the chicken and serve with slaw.  Enjoy!

Reader Feedback: What are your favorite ingredients and techniques for incorporating Asian flavors into your meals?

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New York Times Bestselling author Elana Amsterdam founded Elana’s Pantry, the go-to website for easy, healthy, grain-free, Paleo recipes, in 2006


Don't let the blueberries fool you...there's chocolate in this blog.