ORIENTAL-GLAZED CHICKEN

ORIENTAL-GLAZED CHICKEN image

Number Of Ingredients 12

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1/4 cup light soy sauce
1/4 cup honey
3 tablespoons vegetable oil
2 tablespoons chili sauce (such as Heinz)
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
1 cup chicken broth
1 tablespoon cornstarch
4 cups coleslaw mix
1 cup salted cashew nuts
3 cups cooked white rice

Steps:

1. Place chicken in a 9 x 13-inch baking dish. In a small bowl, mix together soy sauce, honey, 2 tablespoons of the vegetable oil, the chili sauce, ginger and garlic powder. Pour over the chicken and toss to coat. Cover and refrigerate for 1 hour. 2. Mix together the broth and cornstarch until smooth. Set aside. 3. Heat large skillet over medium-high heat. Add chicken and marinade and bring to a simmer. Simmer, stirring occasionally, for 5 minutes or until internal temperature of chicken reaches 160 degrees F. on an instant-read thermometer. Remove chicken; set aside. 4. Add remaining tablespoon oil to skillet and add coleslaw mix. Cook, stirring, until tender, about 4 minutes. Stir in broth mixture; bring to a boil. Reduce heat to medium-high; simmer 1 minute, until sauce thickens. Add in chicken and any accumulated liquid and heat through. 5. Stir in cashews and serve with rice. Makes 4 servings.