Chicken and Asian Slaw

Thai Fried Chicken

Thai Chicken Curry

Thai Chicken Tacos

Easy Asian-Style Chicken Slaw

Asian Barbecue Chicken Slaw

Thai Shrimp and Cabbage

Thai Chicken Pizza

Chicken Slaw

Thai Chicken Casserole

Thai Chicken Coleslaw

Spicy Thai Coconut Chicken Soup

Thai Peanut Chicken and Noodles

Thai-Style Chicken Chili

Thai Peanut Chicken Casserole

Home Recipes Ingredients Meat & Poultry Chicken

Thai Chicken & Slaw

Name: Thai Chicken & Slaw
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8 servings.
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

Add a Review

Contest Winner

Test Kitchen Approved

Total Time

Prep: 25 min. + marinating Cook: 30 min.

Makes

8 servings

Updated: Jun. 27, 2023

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

Thai Chicken & Slaw Recipe photo by Taste of Home

Next Recipe

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 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.
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.
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.
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.

Thai Chicken & Slaw

Ingredients

Directions

Nutrition Facts

Recommended Video

More from Taste of Home