Ingredients for Broiled Thai Chicken With Mango Coleslaw
- Boneless Skinless Chicken Breast Halves
- 2 tablespoons honey
- 1 tablespoon vegetable oil
- 2 tablespoons lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups shredded red cabbage
- 2 cups shredded Savoy cabbage
- Carrot
- 1 cup diced mango
- Creamy Peanut Butter
- Water
- Soy Sauce
- Hot Red Pepper Flakes
- 2 tablespoons chopped scallions
- 1 tablespoon chopped peanuts
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How to Make Broiled Thai Chicken With Mango Coleslaw
- Preheat broiler to low.
- Pound chicken breasts to 1/2-inch thickness using a meat mallet or the bottom of a heavy pan.
- Lightly spray a broiler pan with nonstick cooking spray. Arrange chicken breasts on the pan, leaving some space between each.
- Place the broiler pan about 4 inches from the heat source.
- Broil for 7 minutes, then flip and broil for another 6-8 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through and tender. Use a meat thermometer to ensure doneness.
- In a small bowl, whisk together 2 tablespoons honey, 1 tablespoon vegetable oil, 2 tablespoons lime juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- In a large bowl, combine 4 cups shredded red cabbage, 2 cups shredded Savoy cabbage, and 1 cup shredded carrots.
- Gently toss the cabbage mixture to combine.
- Add the honey-lime mixture and 1 cup diced mango to the cabbage mixture. Toss gently to coat evenly.
- Arrange the mango coleslaw on a serving platter.
- Place the broiled chicken on top of the coleslaw.
- While the chicken is broiling, prepare the peanut sauce (see below).
- Spoon peanut sauce generously over the chicken.
- Garnish with 2 tablespoons chopped scallions and 1 tablespoon chopped peanuts.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
83g
Fat
12g
Carbs
9g
