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Ingredients
- 1 pound boneless chicken breast cut into 1-inch pieces
- 1/4 cup light soy sauce
- 1/4 cup honey
- 3 Tablespoons vegetable oil
- 2 tablespoons chili sauce
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 1 cup chicken broth
- 1 tablespoon cornstarch
- 4 cups coleslaw mix
- 1 cup salted cashews nuts
- 3 cups cooked white or brown rice
Details
Servings 4
Preparation
Step 1
Place chicken in a 9x13-inch baking dish. In a small bowl mix together soy sauce, honey, 2 tablespoons of the vegetable oil, the chili sauce, ginger and garlic powder. Pour over the chicken and toss to coat. Cover and refrigerate 1 hour.
Mix together the broth and cornstarch until smooth. Set aside.
Heat large skillet over medium-high heat. Add chicken and marinade and bring to a simmer. Simmer, stirring occasionally,for 5 minutes or until internal temperature of chicken reaches 160 degrees on an instant read thermometer. Remove chicken; set aside.
Add remaining tablespoon oil to skillet and add coleslaw mix. Cook stirring until tender, about 4 minutes. Stir in broth mixture; bring to a boil. Reduce heat to medium-high, simmer 1 minute, until sauce thickens. Add in chicken and any accumulated liquid and heat through.
Stir in cashews and serve with rice.
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