THAI CHICKEN & SLAW

Thai Chicken & Slaw image

This recipe is foolproof and well worth the prep time. Kids love the sweetness of the honey, and I serve the slaw on the side so my vegetarian friends can enjoy it, too.-Karen Norris, Philadelphia, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

1/2 cup canola oil
1/2 cup white wine vinegar
1/2 cup honey
2 tablespoons minced fresh gingerroot
2 tablespoons reduced-sodium soy sauce
2 garlic cloves, minced
1 teaspoon sesame oil
8 boneless skinless chicken thighs (about 2 pounds)
SLAW:
6 cups coleslaw mix
1 cup frozen shelled edamame, thawed
1 medium sweet pepper, chopped
1 tablespoon creamy peanut butter
1/2 teaspoon salt
4 green onions, sliced

Steps:

In a small bowl, whisk the first 7 ingredients until blended. Pour 1 cup marinade into a bowl or shallow dish. Add chicken and turn to coat. Cover and refrigerate overnight. Cover and refrigerate remaining marinade., Preheat oven to 350°. Drain chicken, discarding marinade from the bowl. Place chicken in a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, until a thermometer reads 170°, 30-40 minutes., Meanwhile, place coleslaw mix, edamame and pepper in a large bowl. Add peanut butter and salt to reserved marinade; whisk until blended. Pour over coleslaw mixture; toss to coat. Refrigerate until serving., Serve chicken with slaw. Sprinkle with green onions.

Nutrition Facts : Calories 326 calories, Fat 18g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 171mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges