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Recipe Summary

prep:
10 mins
marinate:
1 hr
cook:
10 mins
total:
1 hr 20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Mix together the broth and cornstarch until smooth. Set aside.

  • 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.

  • 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.

  • Stir in cashews and serve with rice. Makes 4 servings.

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