Recipe by jovigirl
Found in Family Circle magazine. Sounds like a great light dinner dish and easy to prepare as well.
Top Review by smellyvegetarian
Wow, this makes a LOT of food! I scaled it down to one serving and quite a serving it was! I made some brown rice and mini egg-rolls to go with this but in all honesty they weren't necessary; it is quite filling on its own. I used mushrooms instead of snow peas (had them on hand) and cashews in lieu of almonds (same thing). The marinade/sauce is quite nice, though IMHO it needs a bit of crushed red pepper to offset the brown sugar. I added some to my serving and the table and it was very nice. Thanks for posting--I'm always looking for coleslaw mix recipes since it is always on sale!
- 1⁄2 cup rice wine vinegar
- 1⁄4 cup soy sauce
- 2 tablespoons light brown sugar
- 2 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 1 lb skinless chicken breast half
- 1 tablespoon dark sesame oil
- 1⁄2 lb snow peas, halved
- 1 sweet red pepper, cut into 1/4-inch-wide strips
- 1⁄2 cup chicken broth
- 24 ounces coleslaw mix
- 2 scallions, trimmed, sliced
- 1⁄4 cup sliced almonds, toasted
Directions See How It's Made
- Combine vinegar, soy sauce, brown sugar, garlic and ginger in large plastic food-storage bag. Add chicken; seal. Refrigerate for 30 minutes.
- Remove chicken from marinade; pat dry; reserve marinade (3/4 cup). Heat oil in large, deep, heavy pot over medium-high. Add chicken; cook 5 minutes each side, until internal temperature reads 170° on instant-read thermometer. Remove to plate.
- In same pot, sauté snow peas and pepper 2 minutes. Add marinade and broth; simmer 3 minutes. Add coleslaw. Cover; cook 3 minutes, until wilted. Slice chicken 1/4 inch thick. Toss with coleslaw. Garnish with scallions and almonds.