Yields about 6 to 8 servings.
Marinade for chicken:
2 tbs. soy sauce
2 tsp. sesame oil
2 tsp. peanut or vegetable oil
1 tsp. minced ginger
1 tsp. sugar
1-2 lbs. chicken breasts, without skin or bone
Coleslaw:
1 16 oz. coleslaw mix
3/4 cup white vinegar
6 tbs. sugar
6 tbs. peanut or vegetable oil
3 tsp. hot-green-pepper sauce
1 1/2 tsp. salt
1 seedless cucumber, peeled, cut in half and sliced
1 bag of the wide chow-mein noodles
Mix the marinade ingredients together in a bowl.
Put the chicken and the marinade in a plastic bag.
Marinade overnight.
Grill the chicken and then set aside.
Slice the chicken into smaller pieces.
Pour the slaw mix into a large bowl.
Combine the vinegar, sugar, vegetable oil, hot sauce and salt in a sauce pan.
Heat to a boil and pour over the slaw mix. Toss to combine.
Add cucumber and chicken and toss again.
Serve over the noodles.