Thai Chicken & Slaw Recipe

Name: Thai Chicken & Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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. Refrigerate overnight. Cover and refrigerate remaining marinade.
2
Preheat oven to 350u00b0. 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 170u00b0, 30-40 minutes.
3
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.
4
Serve chicken with slaw. Sprinkle with green onions.

880

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup canola oil, 1/2 cup white wine vinegar, 1/2 cup honey, 2 tablespoons minced fresh gingerroot, and more.

Yes, Thai Chicken & Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Thai Chicken & Slaw

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