3 garlic cloves

1 2” piece ginger, peeled, coarsely chopped

1 jalapeno, stem removed

3 tablespoons fish sauce

2 tablespoons honey

½ teaspoon black pepper

½ bunch cilantro, stems and leaves

1 small shallot, thinly sliced (or 1/4 cup onion)

¼ cup + 2 tablespoons vegetable oil, divided

Salt, to preference

Directions

1 pound thin chicken breasts

1 16-oz package shredded coleslaw mix (or 1 small green cabbage)

Lime wedges (for serving)

1. Preheat oven to 425°F.
2. In a blender combine the garlic, ginger, jalapeno, fish sauce, honey, black pepper, cilantro, shallot, and ¼ cup vegetable oil. Pulse until smooth.
3. In a medium bowl toss the chicken with half of the herb sauce. Let sit for 10 minutes before transferring chicken to a rimmed baking sheet. Bake for 15-20 minutes or until chicken reaches an internal temperature of 165°F.
4. While chicken is marinating, place cabbage on a second rimmed baking sheet. Season with salt to preference and add remaining 2 tablespoons of vegetable oil. Toss to coat. Bake for 20-25 minutes or until the cabbage is deeply browned.
5. To serve, drizzle reserved herb sauce over chicken and cabbage. Squeeze fresh lime juice over the dish, if desired.