Asian Warm Chicken Cole Slaw

Name: Asian Warm Chicken Cole Slaw
Ingredients: 12 cup rice wine vinegar; 14 cup soy sauce; 2 tablespoons light brown sugar; 2 garlic cloves, minced; 1 tablespoon minced fresh ginger; 1 lb skinless chicken breast half; 1 tablespoon dark sesame oil; 12 lb snow peas, halved; 1 sweet red pepper, cut into 1/4-inch-wide strips; 12 cup chicken broth; 24 ounces coleslaw mix; 2 scallions, trimmed, sliced; 14 cup sliced almonds, toasted

13 ingredients

14 steps

Ingredients

12 cup rice wine vinegar
14 cup soy sauce
2 tablespoons light brown sugar
2 garlic cloves, minced
1 tablespoon minced fresh ginger
1 lb skinless chicken breast half
1 tablespoon dark sesame oil
12 lb snow peas, halved
1 sweet red pepper, cut into 1/4-inch-wide strips
12 cup chicken broth
24 ounces coleslaw mix
2 scallions, trimmed, sliced
14 cup sliced almonds, toasted

Directions

1

Combine vinegar, soy sauce, brown sugar, garlic and ginger in large plastic food-storage bag.
2

Add chicken; seal.
3

Refrigerate for 30 minutes.
4

Remove chicken from marinade; pat dry; reserve marinade (3/4 cup).
5

Heat oil in large, deep, heavy pot over medium-high.
6

Add chicken; cook 5 minutes each side, until internal temperature reads 170 on instant-read thermometer.
7

Remove to plate.
8

In same pot, saute snow peas and pepper 2 minutes.
9

Add marinade and broth; simmer 3 minutes.
10

Add coleslaw.
11

Cover; cook 3 minutes, until wilted.
12

Slice chicken 1/4 inch thick.
13

Toss with coleslaw.
14

Garnish with scallions and almonds.