A bit of honey makes Thai chicken a hit with my gang!
—KAREN NORRIS PHILADELPHIA, PA
PREP: 25 MIN. + MARINATING • COOK: 30 MIN. • MAKES: 8 SERVINGS
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 seven ingredients until blended. Pour 1 cup marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate overnight. Cover and refrigerate remaining marinade.
2. Preheat oven to 350°. Drain chicken, discarding marinade in the bag. Place in a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, for 30-40 minutes or until a thermometer reads 170°.
3. Meanwhile, place the coleslaw mix, edamame and pepper in a large bowl. Add peanut butter and salt to reserved marinade; whisk until blended. Pour over the coleslaw mixture; toss to coat. Refrigerate until serving.
4. Serve chicken with slaw. Sprinkle with green onions.
Per 3 ounces cooked chicken with 2/3 cup slaw: 326 cal., 18g fat (3g sat. fat), 76mg chol., 171mg sod., 16g carb. (12g sugars, 2g fiber), 24g pro.
Diabetic Exchanges: 3 lean meat, 2 fat, 1 vegetable, 1/2 starch.