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1
In a large plastic food storage bag, combine chicken cutlets with teriyaki sauce, 2 tablespoons oil and grill seasoning.
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2
Close bag and combine to coat evenly.
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3
Let stand 15 minutes.
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4
Preheat an outdoor or indoor grill or grill pan to medium-high.
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5
Cut cabbage into quarters and cut away core.
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6
Shred the cabbage and set aside.
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7
Cut clean, trimmed scallions into 3 inch lengths.
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8
Pile scallions lengthwise and julienne them into thin strips.
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9
Pull the threads from the ends of snow peas and julienne into thin strips, lengthwise, like the scallions.
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10
Drizzle honey into a small bowl.
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11
Add vinegar and combine with a fork.
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12
Place chicken cutlets on grill or into hot pan and cook 3 minutes on each side.
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13
Heat a nonstick skillet over high heat.
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14
Add 2 tablespoons oil, 2 turns of the pan.
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15
Add pickled ginger and cut carrots and stir-fry 2 minutes.
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16
Add cabbage and stir-fry 2 minutes more.
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17
Fluff and toss veggies with tongs so they stay dry and crisp while cooking.
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18
Add scallions and snow peas and stir-fry another minute.
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19
Add honey and vinegar combination, pouring it all around the pan in a slow stream.
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20
Cook the liquids down 30 seconds more then turn off heat.
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21
Continue to toss the slaw and season it up with salt and pepper to your taste.
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22
Slice the chicken meat thinly on an angle.
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23
Mound up 1/4 of the slaw on each plate and place the sliced chicken along side, edging its way up the slaw salad.
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24
Serve immediately.
