“I first made this recipe when I was very little,” says Simone. “My mom and I would always make this dish together, but because my mom is a vegetarian we would make teriyaki tofu instead of teriyaki chicken. A favorite story about this dish is my mom helping me learn the dish at a young age, and saying it was ok if I made mistakes—just try again." - Simone Harvey, Age 10, Washington

Makes 4 Servings

Ingredients:

For the Teriyaki Chicken:

• ¼ cup low-sodium soy sauce
• 1 garlic clove, peeled and minced
• 2 tablespoons brown sugar
• 1 teaspoon honey
• ½ teaspoon ground ginger
• 2 skinless, boneless chicken breasts, thinly sliced
• 1 tablespoon olive oil

For the Cabbage Salad:

• ½ head green cabbage, shredded
• 1 peeled and shredded carrot
• 3 celery stalks, chopped
• 4 green onions (scallions), chopped
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 tablespoons sesame seeds

Preparation:

1. To make the Teriyaki Chicken: In a large bowl, mix together the soy sauce, garlic, brown sugar, honey, ginger, and 1 cup cold water. Place the chicken slices into a large plastic bag with a seal, add the marinade, and seal the bag. Set in the refrigerator and marinate for at least 1 hour.
2. To make the Cabbage Slaw: In a large bowl, thoroughly combine the cabbage, carrots, celery, and green onions. In a small bowl, whisk together the soy sauce, rice vinegar, and sesame oil. Drizzle over the slaw and toss thoroughly.
3. In a large sauté pan, heat the olive oil over medium-high heat. Add the chicken and sauté for about 8 minutes, or until cooked through. Serve with the slaw and sprinkle sesame seeds on top.

211 calories; 11g fat; 16g carbohydrates; 16g protein

Learn more:

• Check out highlights from the each Kids’ “State Dinner”
• View the 2015 Healthy Lunchtime Challenge & Kids’ “State Dinner” Cookbook