The number of items in your shopping list has exceeded the maximum limit. Please remove some items, or create a new shopping list.
Nutrition Facts
Serving Size 314 g
(Approx. 6 Servings)
Amount Per Serving
Calories 320 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 65 mg 22%
Sodium 200 mg 8%
Total Carbohydrate 32 g 11%
Dietary Fiber 4 g 16%
Sugars 12 g
Protein 26 g
Vitamin A 170% Iron 8%
Vitamin C 60% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Asian Chicken Slaw

Prep Time
30 minutes
Cook Time
40 minutes
Total Time
1 h 10 m
6  People


Recipe makes 6 Servings

1 Lb split chicken breasts
1/4 Tsp cinnamon
1/4 Tsp cumin
1 Tsp garlic powder
1 Tsp vegetable oil
8 cup(s) napa cabbage (about 1 head)
1 medium English cucumber, quartered, seeded and cut on the bias
10 .7000 Oz sweet potato spirals
1/2 cup(s) Kikkoman Aji-Mirin Wine, divide use
1 Tbsp ginger
1 clove of garlic
2 Tbsp sesame oil
1 Tbsp lower sodium soy sauce
2 Tbsp PB2
1 Tsp sesame seeds
1/2 cup(s) green onions, cut on the bias
1/4 cup(s) basil, chopped
Check All
Uncheck All
Add to List


Preheat oven to 400ºF. Line a baking sheet with foil or parchment paper.
Place chicken on prepared pan, season with cinnamon, cumin, garlic powder, and vegetable oil. Roast 40 minutes.
Chop cabbage and place in a large bowl.
Place cucumber and sweet potato spirals in another bowl and add mirin. Let stand 15 minutes. Remove vegetables (reserve mirin for vinaigrette) and add to cabbage.
Allow roasted chicken to cool then shred into medium sized pieces.
Meanwhile prepare vinaigrette by combining reserved mirin, ginger, garlic, sesame oil, soy sauce, and PB2 in a blender. Blend until smooth and emulsified.
Combine shredded chicken with cabbage mixture, sesame seeds, green onions, basil, and vinaigrette. Toss well then serve in four separate bowls or place in food storage containers for lunches.



Tell us what you think!
Tell us what you think!
Be the first to write a review!
Wondering what to say?
  • Include usage tips, key benefits, and helpful suggestions.
  • Did you have a good or bad experience?
  • Would you recommend this to friends or family?
  • Be respectful to others.
{{review.commentTitle}} {{review.timestampFormatted}}
by {{review.sender.screenName}} {{review.sender.screenName ? review.sender.screenName : 'Anonymous'}}
Was this review helpful to you? Yes {{review.posVotes}} No {{review.negVotes}} Flag
Customer Relations