About this recipe
This salad is about contrast. Hot glazed chicken, cold shredded cabbage, and a bright soy-ginger finish that does not drown the greens.
Shred the cabbage while the chicken cooks so everything lands at once. Keep the glaze on the chicken, not poured over the whole bowl.
If packing lunch, cool the chicken first and keep any leftover glaze in a small container.
PREP
Step 1
Whisk soy sauce, honey, ginger, and garlic in a small bowl. Pat chicken dry and season lightly with salt and pepper.
Step 2
Divide cabbage, cucumber, and most of the scallions among four bowls.
COOK
Step 3
Heat oil in a large skillet over medium-high until shimmering. Add chicken in a single layer. Cook without moving until browned on the underside, 3 to 4 minutes.
Step 4
Flip and cook until nearly done, 2 to 3 minutes more. Pour in the soy-honey mixture. Toss over medium until the glaze thickens and chicken reaches 165°F, 1 to 2 minutes.
ASSEMBLE
Step 5
Top the cabbage bowls with chicken and any pan glaze. Finish with sesame oil, remaining scallions, and sesame seeds if using. Serve.
Tips
Slice the chicken thin so it browns fast and takes glaze evenly without drying out.
Bagged cabbage holds crunch for next-day lunch better than soft leaf lettuce.
Swaps
HoneyBrown sugar
1 tablespoon packed; dissolve in the soy before it hits the pan.
CabbageShredded romaine plus grated carrot
Softer crunch; dress just before serving.
Equipment
Large skillet · Small bowl · Grater for ginger · Tongs
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