Korean Chicken with Asian Slaw

4 large boneless skinless chicken thighs cut into 1/2 thick strips
1/3 cup soy sauce
1/4 cup rice vinegar
1 packet splenda ( or any low carb sweetener you like)
2 cloves garlic, minced
2 tbs minced fresh ginger
1 tbs sesame oil
1 tbs Sriracha (asian chili sauce)
1 large napa cabbage thinly sliced
5 scallions thinly sliced
1 cup carrots shredded
2 tbs peanut oil for coating pan

Dressing Recipe
1/3 cup soy sauce
1/3 cup rice vinegar
1 1/2 packet splenda
1 tsp garlic powder or 2 cloved minced
1/2 tsp powder ginger or 1 1/2 minced fresh ginger
1 tbs sesame oil
1 tbs Sriracha
6 tbs peanut oil
mix all ingredients together put in ridge to chill and blend flavors.

In a large bowl mix first 7 ingredients. Let chicken marinated for at least 2 hours in the refrigerator. Remove chicken from marinade to a clean plate. discard marinade.
In a large skillet over medium high heat, add 2 tbs oil, When oil is hot add chicken. Brown well on both sides and cook till done. Do not crowd the pan, do two batches if necessary. Put the cabbage on a large platter, sprinkle all carrots and 1/2 the scallions on top. Add Chicken, top with remaining scallions and serve with dressing

Chicken Pesto Over Angel Hair (Noodles)

Very easy recipe.
1 tbsp olive oil or non stick spray
4 or 5 boneless skinless chicken breast cut into bite sized pieces
1 jar pesto sauce (look for lowest carbs)
2 or 3 zucchini
3 or 4 sun dried tomatoes (finely chopped)
1/2 cup fresh parmesan cheese shredded
pine nuts to garnish

To make your zucchini into angel hair pasta you will need spiral vegetable slicer (joyce chen makes a good one) I got mine from amazon.
In a large skillet over medium heat add your oil and chicken and cook till done, turn down to low heat add your pesto, zucchini noodles. Toss well and cook just till noodles are heated. Remove from heat and tomatoes, parmesan shreds, and pine nuts on top.
Serve