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Sweet Heat Chicken Asian Slaw

1/4 c. soy sauce

1/4 c. honey

2 T. oil

2 T. rice wine vinegar

1/4 c. honey mustard dressing

1/2 c. Stubb's Sweet Heat Bar-B-Q Sauce

16 oz. packaged coleslaw mix

1/4 c. sliced almonds

1 lb. boneless, skinless chicken breasts

salt, pepper

1.  In a bowl combine the soy sauce, honey, oil and vinegar, whisking until combined.  Pour half of this mixture into into another bowl, combining it with Stubb's Sweet Heat Bar-B-Q Sauce.  Set both bowls aside.

2.  Heat a large skillet to medium-high heat.  Generously sprinkle chicken with salt and pepper.  Spray the pan with cooking spray.  Cook chicken 4-6 minutes a side until cooked through {shorter or longer depending on thickness of chicken}.  Pour barbecue sauce mixture over the chicken, coating on both sides.

3.  While chicken is cooking combine the honey mustard dressing with the remaining soy/honey mixture in a large bowl.  Toss in coleslaw mix and almonds.  Slice the cooked chicken and toss it with the coleslaw mix.  Top with any remaining almonds.  Serve immediately.

Serves 4.