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