Teriyaki Chicken With Warm Ginger-Carrot Slaw

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
676
FAT
88%
CHOL
89%
SOD
32%

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Ingredients for 4 servings

1 1/2 pounds chicken breast cutlets

1/3 cup teriyaki sauce

4 tablespoons vegetable oil, divided

1 rounded tablespoon grill seasoning (eyeball it), such as McCormick brand Montreal Steak Seasoning

1 small Savoy cabbage (1 1/2 pounds)

1 bunch scallions

1 cup snow peas (a couple of handfuls)

1/4 cup honey (eyeball it)

3 tablespoons cider vinegar (eyeball it)

3 tablespoons pickled ginger, drained and thinly sliced, found on Asian foods aisle

1 sack store-bought shredded or julienne-cut carrots (10 ounces)

Salt and pepper

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