Teriyaki Chicken with Warm Ginger-Carrot Slaw

1 1/2 lbs chicken breast cutlets
1/3 cup teriyaki sauce
4 tablespoons vegetable oil
1 rounded tablespoon grill seasoning, such as McCormick's Montreal Steak Seasoning
1 small Savory cabbage, about 1 1/2lbs
1 bunch scallions, trimmed
1 cup snow peas
1/4 cup of honey
3 tablespoons pickled ginger, drained and thinly sliced (found on the Asian food aisle)
2 cups shredded carrots
salt and pepper


In a large plastic food storage bag, combine the chicken cutlets with the teriyaki sauce, 2 tablespoons of the oil, and the grill seasoning.  Close the bag and press to coat the chicken evenly.  Let the chicken stand for 15 minutes.

Preheat skillet to medium heat.

Cut the cabbage into quarters and cut away the core.  Shred the cabbage with a knife and set it aside.  Cut the scallions into 3-inch lengths, then pile them lengthwise and julienne them into thin strips.  Pull the threads from the ends of the snow peas and julienne them into thin strips, lengthwise, like the scallions.

Drizzle the honey into a small bowl.  Add the vinegar and combine with a fork.  Pat the chicken cutlets dry and place them on the skillet and cook for 3 minutes on each side.

Heat a nonstick skillet over high heat.  Add the remaining 2 tablespoons of oil, twice around the pan.  Add the pickled ginger and the carrots and stir-fry for 2 minutes.  Add the cabbage and stir-fry for 2 minutes more.  Fluff and toss the veggies with tongs so they stay dry and crisp while cooking.  Add the scallions and snow peas and stir-fry for another minute.  Add the honey and vinegar combination, pouring it all around the pan in a slow stream.  Cook the liquids down for 30 seconds, then turn off the heat.  Continue to toss the slaw and season it up with salt and pepper to taste. 

Thinly slice the chicken on the diagonal.  Mound up one fourth of the slaw on each place and place the sliced chicken alongside, edging its way up the slaw salad.  Serve immediately.