# What You Need:
→ Honey Garlic Chicken
01 - 1.1 lb boneless, skinless chicken thighs, cut into strips
02 - 2 tbsp olive oil
03 - 3 cloves garlic, minced
04 - 3 tbsp honey
05 - 2 tbsp soy sauce
06 - 1 tbsp rice vinegar
07 - 1 tsp 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 tbsp fresh cilantro, chopped
14 - 2 tbsp mayonnaise
15 - 1 tbsp Greek yogurt
16 - 1 tbsp lime juice
17 - Salt and pepper to taste
→ Garlic Naan
18 - 8 small garlic naan breads
19 - 2 tbsp melted butter
20 - 2 cloves garlic, minced
21 - 1 tbsp chopped fresh cilantro
→ Optional Toppings
22 - Sliced jalapeños
23 - Fresh lime wedges
# Steps:
01 - In a large bowl, combine green and purple cabbage, carrot, red onion, and cilantro. In a separate small bowl, whisk together mayonnaise, Greek yogurt, lime juice, salt, and pepper. Toss the dressing with the vegetables until well coated. Refrigerate until needed.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken strips and season with salt and pepper. Sauté until golden and cooked through, about 6 to 8 minutes. Push chicken to one 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 in the sauce and simmer for 2 to 3 minutes until sticky and glazed.
03 - Mix melted butter with minced garlic and chopped cilantro. Brush both sides of naan with the garlic butter. Warm naan in a dry skillet or oven until soft and heated through.
04 - Lay out garlic naan and fill each with honey garlic chicken and a generous spoonful of slaw. Add optional toppings as desired. Serve immediately with lime wedges.
