Broiled Thai Chicken With Mango Coleslaw

This dish is very pretty and tastes as good as it looks!

• Ready In: 40 mins
• Serves: 6

Ingredients

• 6  boneless skinless chicken breast halves

• For the Slaw

• 2  tablespoons honey
• 2  tablespoons  vegetable oil (do NOT use olive oil!)
• 3  tablespoons lime juice
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 3  cups  shredded red cabbage
• 2  cups  shredded savoy cabbage
• 1  cup carrot, peeled and julienned
• 1  rip mango, peeled, seeded and cut into 1/2-inch pieces

• For the Peanut Sauce

• 4  tablespoons creamy peanut butter
• 2  tablespoons water
• 2  tablespoons honey
• 4  tablespoons lime juice
• 2  tablespoons soy sauce
• 1⁄2 teaspoon hot red pepper flakes

• Garnish

• 3  tablespoons  chopped scallions
• 3  tablespoons  chopped peanuts

Directions

1. Preheat broiler to LOW.
2. Pound chicken with your fists to flatten slightly.
3. Spray a broiler pan with nonstick cooking spray and arrange chicken on the broiler pan. Place broiler pan about 4 inches from the heat source. Broil for 7 minutes, then turn and continue cooking for about 6 minutes more, or until fork can be inserted easily and chicken is tender.
4. In a small bowl, mix the honey, vegetable oil, lime juice, salt and pepper.
5. In a large bowl, place the red cabbage, Savoy cabbage, and carrots; toss well to mix.
6. Add honey-lime mixture and mango to cabbage and toss getnly to mix.
7. Arrange the cabbage mixture on a platter with chicken on top. Spoon Peanut Sauce over chicken and sprinkle with scallions and peanuts.
8. Peanut Sauce: While chicken is broiling, mix together peanut sauce ingredients in a small bowl, using a whisk for smoothness.