For the marinated asian chicken:
1 pound boneless skinless chicken tenders (or chicken breasts, cut into strips)
2 tablespoons lower sodium soy sauce
2 teaspoons sesame oil
1 clove garlic, grated
1 teaspoon grated fresh ginger
For the coleslaw:
8 ounces finely shredded coleslaw mix
Juice of 1 lime
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
For the sauce:
3 tablespoons honey
1 tablespoon soy sauce
1/2 tablespoon rice wine vinegar
For the Bowls:
2 cups cooked white or brown rice (or you could use quinoa)
1 fresh mango, peeled and cut into cubes
1 sliced scallion
1 tablespoon sesame seeds
Place the chicken and marinade ingredients in a sealable plastic storage bag and keep in the fridge for at least 1 hour up to 3 hours.
Place all the slaw ingredients into a serving bowl, stir, and cover. Let sit in the fridge for at least 30 minutes
In a small saucepan over low heat, add sauce ingredients and allow to come to a simmer. Once it’s simmering, stir continuously to keep it from bubbling up. Simmer for 3 minutes and then transfer to a small container and keep in the fridge until you are ready to eat.
Cook your rice of choice according to package directions.
Heat an indoor or outdoor grill to medium high heat and add chicken strips to the grill. Cook on one side for 4-5 minutes. They will easily pull away from the grill when they are ready to be turned. Cook on the other side for 4 minutes. Chicken is done at 165°F on a digital thermometer.
To Assemble your bowls:
Cut chicken into 1/2″ pieces. Visually split your bowl into fourths – with chicken, slaw, rice, and mango occupying the 4 quarters. Garnish with sesame seeds, scallions, and a drizzle of the honey soy sauce.
The slaw and sauce can both be made earlier in the day. The slaw needs time to sit and allow the salt to pull the water out of the cabbage.
You can save more time by using the pre-cooked packets of rice instead of making your own on the stovetop.