Asian Warm Chicken Cole Slaw

Found in Family Circle magazine. Sounds like a great light dinner dish and easy to prepare as well.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 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

1. Combine vinegar, soy sauce, brown sugar, garlic and ginger in large plastic food-storage bag. Add chicken; seal. Refrigerate for 30 minutes.
2. 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.
3. 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.