The days are getting shorter and although Daylight Savings Time doesn’t happen until November this year, I feel like my time at the grill is closing in on me. I know I can still grill when it’s dark out, and I do however, I just don’t enjoy it as much.
With that in mind and feeling like an Indian Summer day I decided to grill up some chicken breasts with an Asian Ramen Noodle Slaw for dinner. This meal feels like comfort food to me, light yet, soothing.
I used boneless skinless chicken breasts but feel free to use any type of chicken you like. The balance of flavors makes this dish great hot or cold. Plus, the next day I like to slice the chicken up and add it to my Asian Slaw for an entree’ salad. I think you’ll like this recipe!
Asian Citrus Chicken
zest of one orange
6 tbsp. fresh squeezed orange juice
1/4 cup fresh squeezed lime juice
1/4 cup light soy sauce
3 tbsp. honey
2 tsp Asian Chili Sauce
1 tsp. kosher salt
1 tbsp. minced ginger
1/4 cup cilantro, chopped
2 green onions, minced
Combine the marinade ingredients and place in a zip lock baggie and mix well. Reserve 1/4 of the marinade for basting. Add chicken to the zip lock bag, mix and refrigerate 30 minutes – no more than 8 hours.
After time in the refrigerator take out and place on a preheated grill. Grill approximately 4-5 minutes on one side then flip, brush with additional marinade and grill for an additional 4-5 minutes. Breasts should register 160F degrees when done. You can also check using the finger or touch method.
Plate up and serve with Asian Ramen Noodle Slaw (recipe below)
Don’t forget to come to my “Virtual Cookie Swap & Giveaway” and share your cookies with us!!!
I was introduced to the Ramen Noodle Slaw about 6 years ago and have been in love with it ever since. If you’ve never tried it but love slaw, you’ll love this. Ramen Noodles come in many varieties from Chicken, Beef, Asian (which isn’t shown here) and several others. Feel free to change up the type of oil and vinegar you use. When I use Ramen Chicken, I use Canola Oil and Cider Vinegar – experiment you can’t go wrong.
Here’s my Asian Ramen Noodle Slaw – trust me this is absolutely delicious!
Asian Ramen Noodle Slaw
serves a lot
1 pkg cole slaw mix (I used Rainbow Slaw mix here)
1/2 cup roasted & salted sunflower seeds
1/2 cup toasted almond slivers
2 pkgs, Ramen Asian Noodles (crushed)
2 green onions, thinly sliced
whisk all ingredients together
1/2 cup Sesame Oil
1/2 cup water
1/2 cup sugar
1/2 cup Rice Vinegar, unseasoned
2 pkg Ramen Asian seasoning
Keep dressing & dry ingredients separate until ready to serve. You may not wish to pour all of the dressing on the slaw depending on your tastes. In fact, in my photo above I halved the dressing proportions since we don’t use much, and it was still great.
This is so delicious that you’ll find yourself eating the entire bowl. Well at least I did!
Hi, I’m Vicki Bensinger! I have been teaching culinary classes throughout Missouri since 1992. I offer personalized private culinary classes for individuals and small groups in the comfort of your home or organization.
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