Asian Barbecue Chicken Slaw

Photo by Susan M.

PREP TIME

25

minutes

TOTAL TIME

--

minutes

SERVINGS

4

Servings

PREP TIME

25

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1/4

    cup reduced-sodium soy sauce

  • 1/4

    cup honey

  • 3

    tablespoons canola oil

  • 2

    tablespoons rice vinegar

  • 1/2

    cup barbecue sauce

  • 1

    pound boneless skinless chicken breasts, cut into strips

  • 1/4

    teaspoon pepper

  • 1/4

    cup honey mustard salad dressing

  • 1

    package (14 ounces) coleslaw mix

  • 3

    green onions, chopped

  • 4

    tablespoons sliced almonds, toasted, divided

  • 3

    teaspoons sesame seeds, toasted, divided

Directions

In a large bowl, whisk soy sauce, honey, oil and vinegar until blended. Pour half of the honey mixture into a small bowl; stir in barbecue sauce. Sprinkle chicken with pepper. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook and stir 4-6 minutes or until no longer pink. Add barbecue sauce mixture; heat through. Meanwhile, whisk salad dressing into remaining honey mixture until blended. Add coleslaw mix, green onions, 3 tablespoons almonds and 2 teaspoons sesame seeds; toss to coat. Serve with chicken. Sprinkle servings with remaining almonds and sesame seeds. Yield: 4 servings. Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

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