Ingredientes para Asian Warm Chicken Cole Slaw
- 1/4 cup rice wine vinegar
- 2 tablespoons soy sauce
- 1 tablespoon light brown sugar
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 2 skinless boneless chicken breast halves
- 1 teaspoon dark sesame oil
- 1 cup snow peas
- 1 sweet red pepper, thinly sliced
- 1/2 cup chicken broth
- 4 cups coleslaw mix
- 2 scallions, thinly sliced
- 1/4 cup slivered almonds
- 1 tablespoon vegetable oil
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Como fazer Asian Warm Chicken Cole Slaw
- In a large resealable plastic bag, whisk together rice vinegar, soy sauce, brown sugar, minced garlic, and grated ginger.
- Add chicken breasts to the bag. Seal and refrigerate for at least 30 minutes, or up to 2 hours.
- Remove chicken from marinade; reserve marinade. Pat chicken dry with paper towels.
- Heat vegetable oil in a large, deep skillet or pot over medium-high heat.
- Add chicken breasts and cook for 5-7 minutes per side, or until internal temperature reaches 165°F (74°C).
- Remove chicken from skillet and set aside on a plate. Let rest for 5 minutes.
- Add snow peas and bell pepper to the skillet and sauté for 2 minutes.
- Pour reserved marinade and chicken broth into the skillet. Bring to a simmer and cook for 3 minutes.
- Add coleslaw mix to the skillet. Cover and cook for 3 minutes, or until wilted.
- Slice the rested chicken into 1/4-inch thick slices.
- Gently toss the sliced chicken with the warm coleslaw mixture.
- Garnish with sliced scallions and toasted slivered almonds before serving.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
45g
Fat
4g
Carbs
5g
