RECIPE: GINGER CHICKEN & WARM APPLE SLAW-Serves 4

28 July 2010
lauren
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Source:Better Home’s and Garden’s Special Interest Publications: Ultimate Chicken Magazine (2010)

Ingredients:
  • 4 Skinless, boneless chicken breast halves ( 1 1/4- 1 1/2 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoom olive oil
  • 1 Red Onion, cut into thin wedges
  • 1 tablespoon grated fresh ginger
  • 1/2 cup chicken broth
  • 2 tablespoons cider vinegar
  • 2 red and/or green cooking apples, cored and cut into 1/4-inch strips
  • 3 cups packaged shredded cabbage with carrot (coleslaw mix)
  • I use 1 bag shredded cabbage & 1/2 bag shredded carrots from Trader Joe’s
  • Orange Wedges, for squeezing on top
Method:
  • Season chicken with salt and pepper. In a large skillet, cook chicken in hot oil over medium-high heat for 4 minutes. Turn chicken and add onion and ginger. Cook 4-5 minutes more, stirring onions, until chicken is no longer pink (170 degrees F). Transfer chicken to a platter; keep warm
  • Add broth and vinegar to skillet. Bring to boiling; biol gently, uncovered for 5 minutes or until reduced by about half. Add apples amd coleslaw mix. Cook and stir gently 5 minutes or until apples are tender. Return chicken and accumulated juices to skillet. Serve with orange wedges.
Per Serving: 270 Cal., 5 G Fat (1 G Sat Fat), 83 MG Chol., 518 MG Sodium, 20 G Carbo.,4 G Fiber, 34 G Pro).