Broiled Thai Chicken With Mango Coleslaw

Ingredients:

Servings:
6 6

6

Servings Size

• 
  

• 6 boneless skinless chicken breast halves

For the Slaw

• 2 tablespoons honey
• 2 tablespoons vegetable oil (do NOT use olive oil!)
• 3 tablespoons lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups shredded red cabbage
• 2 cups shredded savoy cabbage
• 1 cup carrot, peeled and julienned
• 1 rip mango, peeled, seeded and cut into 1/2-inch pieces

For the Peanut Sauce

• 4 tablespoons creamy peanut butter
• 2 tablespoons water
• 2 tablespoons honey
• 4 tablespoons lime juice
• 2 tablespoons soy sauce
• 1/2 teaspoon hot red pepper flakes

Garnish

• 3 tablespoons chopped scallions
• 3 tablespoons chopped peanuts

Directions:

Prep Time: 25 mins
Total Time: 40 mins

1. 1 Preheat broiler to LOW.
2. 2 Pound chicken with your fists to flatten slightly.
3. 3 Spray a broiler pan with nonstick cooking spray and arrange chicken on the broiler pan. Place broiler pan about 4 inches from the heat source. Broil for 7 minutes, then turn and continue cooking for about 6 minutes more, or until fork can be inserted easily and chicken is tender.
4. 4 In a small bowl, mix the honey, vegetable oil, lime juice, salt and pepper.
5. 5 In a large bowl, place the red cabbage, Savoy cabbage, and carrots; toss well to mix.
6. 6 Add honey-lime mixture and mango to cabbage and toss getnly to mix.
7. 7 Arrange the cabbage mixture on a platter with chicken on top. Spoon Peanut Sauce over chicken and sprinkle with scallions and peanuts.
8. 8 Peanut Sauce: While chicken is broiling, mix together peanut sauce ingredients in a small bowl, using a whisk for smoothness.