Taste of Home
Thai Chicken & Slaw
TOTAL TIME: Prep: 25 min. + marinating Cook: 30 min.
YIELD: 8 servings.
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
Ingredients
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1/2 cup canola oil
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1/2 cup white wine vinegar
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1/2 cup honey
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2 tablespoons minced fresh gingerroot
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2 tablespoons reduced-sodium soy sauce
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2 garlic cloves, minced
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1 teaspoon sesame oil
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8 boneless skinless chicken thighs (about 2 pounds)
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SLAW:
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6 cups coleslaw mix
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1 cup frozen shelled edamame, thawed
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1 medium sweet pepper, chopped
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1 tablespoon creamy peanut butter
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1/2 teaspoon salt
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4 green onions, sliced
Directions
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1.
In a small bowl, whisk the first 7 ingredients until blended. Pour 1 cup marinade into a bowl or shallow dish. Add chicken and turn to coat. Cover and refrigerate overnight. Cover and refrigerate remaining marinade.
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2.
Preheat oven to 350°. Drain chicken, discarding marinade from the bowl. Place chicken in a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, until a thermometer reads 170°, 30-40 minutes.
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3.
Meanwhile, place coleslaw mix, edamame and chopped peppers 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.
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4.
Serve chicken with slaw. Sprinkle with green onions.
Nutrition 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.
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