1 tablespoon neutral oil
2 large chicken breasts, sliced into strips
4 scallions, thinly sliced, light and dark parts reserved separately
2 cloves garlic, minced
4 cups bagged vegetables for coleslaw
½ cup water
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon mirin
1 tablespoon honey
1 tablespoon sriracha
½ teaspoon ground ginger
½ tablespoon sesame oil
1 tablespoon sesame seeds
Heat the oil in a skillet over high heat. Add the chicken strips, and cook until golden brown on all sides. Remove from the pan and set aside.
Reduce the heat to medium, and add the light portions of the scallion and the garlic cloves. Cook until fragrant, 2-3 minutes, then add the bagged coleslaw and water. Cook, stirring occasionally, until the cabbage is wilted and the excess water is cooked off, about 5-7 minutes.
In a small bowl, whisk the soy sauce, rice vinegar, mirin, honey, sriracha and ground ginger. Pour over the cabbage, and return the chicken to the pan. Toss well, and cook just long enough to heat through, about 3-4 minutes.
Remove from the heat and drizzle with the sesame oil. Toss to combine, then serve garnished with the sesame seeds.