Thai Chicken & Slaw Recipe
Thai Chicken & Slaw Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This recipe is foolproof and well worth the prep time. Kids love the sweetness of the honey, and I serve the slaw on the side so my vegetarian friends can enjoy it, too.—Karen Norris, Philadelphia, Pennsylvania
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + marinating Cook: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + marinating Cook: 30 min.

Ingredients

  • 1/2 cup canola oil
  • 1/2 cup white wine vinegar
  • 1/2 cup honey
  • 2 tablespoons minced fresh gingerroot
  • 2 tablespoons reduced-sodium soy sauce
  • 2 garlic cloves, minced
  • 1 teaspoon sesame oil
  • 8 boneless skinless chicken thighs (about 2 pounds)
  • SLAW:
  • 6 cups coleslaw mix
  • 1 cup frozen shelled edamame, thawed
  • 1 medium sweet pepper, chopped
  • 1 tablespoon creamy peanut butter
  • 1/2 teaspoon salt
  • 4 green onions, sliced

Directions

In a small bowl, whisk the first seven ingredients until blended. Pour 1 cup marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate overnight. Cover and refrigerate remaining marinade.
Preheat oven to 350°. Drain chicken, discarding marinade in bag. Place in a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, 30-40 minutes or until a thermometer reads 170°.
Meanwhile, place coleslaw mix, edamame and pepper in a large bowl. Add peanut butter and salt to reserved marinade; whisk until blended. Pour over coleslaw mixture; toss to coat. Refrigerate until serving.
Serve chicken with slaw. Sprinkle with green onions. Yield: 8 servings.
Originally published as Thai Chicken & Slaw in Country Woman February/March 2016

Nutritional Facts

3 ounces cooked chicken with 2/3 cup slaw: 326 calories, 18g fat (3g saturated fat), 76mg cholesterol, 171mg sodium, 16g carbohydrate (12g sugars, 2g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 vegetable, 1/2 starch.

  • 1/2 cup canola oil
  • 1/2 cup white wine vinegar
  • 1/2 cup honey
  • 2 tablespoons minced fresh gingerroot
  • 2 tablespoons reduced-sodium soy sauce
  • 2 garlic cloves, minced
  • 1 teaspoon sesame oil
  • 8 boneless skinless chicken thighs (about 2 pounds)
  • SLAW:
  • 6 cups coleslaw mix
  • 1 cup frozen shelled edamame, thawed
  • 1 medium sweet pepper, chopped
  • 1 tablespoon creamy peanut butter
  • 1/2 teaspoon salt
  • 4 green onions, sliced
  1. In a small bowl, whisk the first seven ingredients until blended. Pour 1 cup marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate overnight. Cover and refrigerate remaining marinade.
  2. Preheat oven to 350°. Drain chicken, discarding marinade in bag. Place in a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, 30-40 minutes or until a thermometer reads 170°.
  3. Meanwhile, place coleslaw mix, edamame and pepper in a large bowl. Add peanut butter and salt to reserved marinade; whisk until blended. Pour over coleslaw mixture; toss to coat. Refrigerate until serving.
  4. Serve chicken with slaw. Sprinkle with green onions. Yield: 8 servings.
Originally published as Thai Chicken & Slaw in Country Woman February/March 2016

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