Kitchen Tools

  • Blender/food processor
  • Large bowl
  • Grater
  • Medium bowl
  • Medium pan

Recipe by: Rachel Brown, Fresh City Member
Serves: 2
Prep Time: Quick & Easy


1 green onions

2 cloves garlic

1/2-inch piece ginger

1/4 cup sweet chili sauce (sesame oil, tamari, brown rice vinegar, chili okazu, coconut sugar)

8-10 oz boneless chicken breast

4 carrots, loose

2 red radish

1/4 cup green cabbage

1/4 cup cilantro

to taste salt & pepper

2 petite white baguette

1 cup loose baby spinach, clam

4 tbsp. soy mayonnaise

Shop this recipe

Marinate the Chicken
• Rinse and dice the green onion.
• Mince the garlic and ginger.
• In a blender or food processor, combine the garlic, ginger, green onion and half of the Sweet Chili Sauce. Blend until smooth.
• Pour the marinade into a large bowl. Add the chicken breast(s) and toss lightly to coat. Cover and let sit at room temperature for 15-20 minutes.

Make the Slaw
• In the meantime, rinse and grate the carrots and radishes. Rinse and thinly slice the cabbage.
• Rinse and roughly chop the cilantro.
• In a medium bowl, combine the carrots, radish, cabbage, cilantro and remaining Sweet Chili Sauce. Season with salt and pepper to taste. Mix well.

Cook the Chicken
• Place a medium pan over medium heat. Add the chicken with marinade to the pan and sear for 1 minute.
• Flip the chicken, cover the pan and cook until the chicken is cooked through, about 10-12 minutes. The chicken is done when it reaches an internal temperature of 165ºF and shows no signs of pink.
• Transfer to a cutting board and cut into ½-inch strips.

Toast the Baguette
• Wash the pan used for the chicken and return it to the element over medium heat.
• Cut the baguettes in half and add them, cut-side down, to the pan. Lightly toast the baguettes, 1-2 minutes.

Bring It All Together
• Rinse and dry the spinach.
• Place a baguette on each plate and spread each bottom half with mayonnaise.
• Top with spinach, chicken slices, and slaw.
• Serve with any remaining slaw on the side!