Ingredients:
1/2 cup rice wine vinegar
1/4 cup soy sauce
2 tablespoons light brown sugar
2 garlic cloves, minced
1 tablespoon minced fresh ginger
1 lb skinless chicken breast halves
1 tablespoon dark sesame oil
1/2 lb snow peas, halved
1 sweet red peppers, cut into 1/4-inch-wide strips
1/2 cup chicken broth
24 ounces coleslaw mix
2 scallions, trimmed, sliced
1/4 cup sliced almonds, toasted
Directions:
Combine vinegar, soy sauce, brown sugar, garlic and ginger in large plastic food-storage bag. Add chicken; seal. Refrigerate for 30 minutes.
Remove chicken from marinade; pat dry; reserve marinade (3/4 cup). Heat oil in large, deep, heavy pot over medium-high. Add chicken; cook 5 minutes each side, until internal temperature reads 170? on instant-read thermometer. Remove to plate.
In same pot, saute snow peas and pepper 2 minutes. Add marinade and broth; simmer 3 minutes. Add coleslaw. Cover; cook 3 minutes, until wilted. Slice chicken 1/4 inch thick. Toss with coleslaw. Garnish with scallions and almonds.
Servings: 6
Time preparation: 10 min.
Time total: 60 min.