Oriental-Glazed Chicken

Oriental-Glazed Chicken
Servings: 4 Prep 10 mins Marinate 1 hr Cook 10 mins


  • 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

Make It

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.