Asian Warm Chicken Cole Slaw |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Found in Family Circle magazine. Sounds like a great light dinner dish and easy to prepare as well. Ingredients:
1/2 cup rice wine vinegar |
1/4 cup soy sauce |
2 tablespoons light brown sugar |
2 garlic cloves, minced |
1 tablespoon minced fresh ginger |
1 lb skinless chicken breast half |
1 tablespoon dark sesame oil |
1/2 lb snow peas, halved |
1 sweet red pepper, cut into 1/4-inch-wide strips |
1/2 cup chicken broth |
24 ounces coleslaw mix |
2 scallions, trimmed, sliced |
1/4 cup sliced almonds, toasted |
Directions:
1. Combine vinegar, soy sauce, brown sugar, garlic and ginger in large plastic food-storage bag. Add chicken; seal. Refrigerate for 30 minutes.
2. Remove chicken from marinade; pat dry; reserve marinade (3/4 cup). Heat oil in large, deep, heavy pot over medium-high. Add chicken; cook 5 minutes each side, until internal temperature reads 170° on instant-read thermometer. Remove to plate.
3. In same pot, sauté snow peas and pepper 2 minutes. Add marinade and broth; simmer 3 minutes. Add coleslaw. Cover; cook 3 minutes, until wilted. Slice chicken 1/4 inch thick. Toss with coleslaw. Garnish with scallions and almonds.
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