Barbecue Asian Chicken

Yield: 4 servings.

4 Tyson® Savory Tenderpressed® Chicken Breast Filets, uncooked, unbreaded, 6-oz.

Cola Marinade:
½ cup cola soft drink
½ cup lemon-lime soft drink
¼ cup banana catsup, hot, commercially prepared
¼ cup soy sauce
2 Tbsp. gingerroot, fresh, peeled, chopped
1 Tbsp. garlic, fresh, minced
1 Tbsp. brown sugar, dark
1 Tbsp. lime juice, fresh
¼ tsp. white pepper, fine
* * *
8 cups Napa cabbage, fresh, cut into 1” squares
1 cup snow peas, fresh, blanched, bias-sliced
1 cup green onions, fresh, biassliced
2 Tbsp. carrots, fresh, julienne
2 Tbsp. hoisin sauce, commercially prepared
¼ tsp. Asian chili sauce, hot, commercially prepared
1 Tbsp. rice wine vinegar
1 Tbsp. soy sauce
¼ cup herb-infused oil, prepared
2 Tbsp. ginger root, peeled and chopped
2 Tbsp. garlic, fresh, minced
1 cup rice noodles, fried, commercially prepared
4 oz. lo mein noodles, blanched
¼ cup banana catsup, hot, commercially prepared
as needed, prepared Mango Chili sauce
2 tsp. black sesame seeds, whole, toasted

Place chicken in half-size steam table pan. In bowl, combine marinade ingredients and mix thoroughly. Pour over chicken and marinate below 40°F for 24 hours.

In bowl, combine Napa cabbage, snow peas, green onions, and carrots. Mix thoroughly, then cover and chill to hold.

In separate bowl, combine hoisin sauce, Asian chili sauce, rice wine vinegar and soy sauce. Mix thoroughly, then cover and reserve.

To prepare single serving: Remove 1 chicken breast filet from marinade and char-grill over high heat for 4 to 6 minutes on each side, or until chicken is no longer pink. Remove from grill. Keep warm above 140° F.

Heat 1 Tbsp. herb-infused oil in saute pan over high heat. Add 21⁄2 cups cabbage mixture, 1/2 Tbsp. ginger and 1/2 Tbsp. garlic to oil. Stir-fry for 1 minute, or until cabbage begins to wilt. Add 1/4 cup rice noodles and 1/2 cup lo mein noodles to cabbage mixture and stir-fry for 1 minute, or until noodles are warm. Add 1 Tbsp. hoisin mixture to noodles and stir-fry for 30 seconds, or until thoroughly mixed. Remove from heat and transfer to plate. Slice chicken breast filet into strips and fan on one side of stir-fry mixture.

Pool 1 Tbsp. banana catsup next to chicken. Drizzle mango chili sauce over entire plate and sprinkle with 1/2 tsp. sesame seeds.