# What you'll need:
→ Honey Garlic Chicken
01 - 1.1 lb boneless, skinless chicken thighs, cut into strips
02 - 2 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - 3 tablespoons honey
05 - 2 tablespoons soy sauce
06 - 1 tablespoon rice vinegar
07 - 1 teaspoon grated fresh ginger
08 - Salt and pepper to taste
→ Slaw
09 - 2 cups finely shredded green cabbage
10 - 1 cup shredded purple cabbage
11 - 1 medium carrot, julienned
12 - 1 small red onion, thinly sliced
13 - 2 tablespoons fresh cilantro, chopped
14 - 2 tablespoons mayonnaise
15 - 1 tablespoon Greek yogurt
16 - 1 tablespoon fresh lime juice
17 - Salt and pepper to taste
→ Garlic Naan
18 - 8 small garlic naan breads
19 - 2 tablespoons melted butter
20 - 2 cloves garlic, minced
21 - 1 tablespoon fresh cilantro, chopped
→ Optional Toppings
22 - Sliced jalapeños
23 - Fresh lime wedges
# Method:
01 - Combine shredded green and purple cabbage, julienned carrot, thinly sliced red onion, and chopped cilantro in a large bowl. In a separate small bowl, whisk together mayonnaise, Greek yogurt, lime juice, salt, and pepper. Toss the dressing with the vegetables until evenly coated. Refrigerate until ready to assemble.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken strips, season with salt and pepper, and sauté until golden and cooked through, approximately 6 to 8 minutes. Push chicken to the side of the pan; add minced garlic and ginger, cooking until fragrant, about 30 seconds. Stir in honey, soy sauce, and rice vinegar. Toss chicken to coat thoroughly and simmer for 2 to 3 minutes until the sauce becomes sticky and the chicken is glazed.
03 - Combine melted butter with minced garlic and chopped cilantro. Brush both sides of each naan bread with the garlic butter mixture. Warm naan in a dry skillet or oven until soft and heated through.
04 - Lay out warmed garlic naan breads and fill each with honey garlic chicken and a generous portion of slaw. Add optional jalapeños and serve immediately with lime wedges.
