Take your weeknight meal to Koreatown with this easy, meal packed with spicy, crunchy Asian flavors.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Heat oven to 400°F. Line cookie sheet with foil; place baking rack on foil, and spray with cooking spray.
- Place cereal in food processor. Cover; process until finely ground. In medium bowl, mix sesame oil and honey; add chicken, and toss to coat. Add ground cereal, patting so coating sticks to chicken. Place on baking rack in pan.
- Bake 30 to 40 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
- Meanwhile, in large bowl, mix cucumbers, carrots, coleslaw mix, sugar and salt; toss to coat. Cover and let stand at room temperature 10 minutes. Strain mixture; return to bowl, and add 1/2 cup vinegar and 1 tablespoon sesame oil. Toss to coat; cover and refrigerate until ready to serve.
- In 2-quart saucepan, mix Sauce ingredients. Heat to simmer over low heat. Cook 4 to 5 minutes or until syrupy. Set aside.
- Strain slaw, and discard excess liquid. Divide slaw among 4 plates. Top each with a chicken breast; drizzle sauce around chicken. Serve immediately.
Nutrition Facts : Calories 420, Carbohydrate 36 g, Cholesterol 100 mg, Fat 2, Fiber 4 g, Protein 40 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 17 g, TransFat 0 g
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