Oriental Chicken

While traveling through airports this holiday season, I picked up a copy of Woman's Day (at least, I think that's the one I picked up). Inside the magazine I came across the recipe I'm going to share with you. As I blog, my chicken is marinating in the fridge, so pictures will be coming later this evening.

As you can see, here is the photo of the finished product! The sauce wasn't quite as glaze-y as I hoped, but it was still yummy!

Oriental Chicken and Rice

• 1 lb chicken breast, cut into small strips or cubes (I used 2 good sized chicken breasts)
• 1/4 cup honey
• 1/4 cup soy sauce
• 3 Tbsp vegetable oil (I used canola)
• 2 Tbsp chili sauce
• 1/2 tsp ginger
• 1/4 tsp garlic powder (I also gave my mixture a shake or 2 of onion powder)
• 1 cup chicken broth
• 1 Tbsp cornstarch
• 4 cups cole slaw mix (I grabbed 1 bag and am calling it a day with that)
• 1 cup salted cashews (I have about 1/2 cup left over from our last trip to Whole Foods...)
• 3 cups cooked rice (the recipe says white rice, but I'm a fan of whole grains, so I'm using brown rice)

In a small bowl, mix together your honey, soy sauce, veggie oil, chili sauce, ginger and garlic powder (*Emily tip: If you pour your 3 Tbsp oil into your 1/4 cup measuring cup first and then use that measuring cup to measure your honey, the honey will slide right out into your bowl).

Place chicken pieces in a dish or large ziploc bag and coat with the mixture. Refrigerate for about an hour.

After an hour, mix together your broth and cornstarch until smooth and set aside.
Heat a large skillet over medium -high heat. Add your chicken pieces and marinade and bring it to a simmer. Simmer for another 5 minutes, until chicken is cooked. Remove your chicken and set aside.

Add your coleslaw mix to the skillet and cook, stirring until tender (about 4-5 minutes). Stir in broth mixture and bring to a boil. Reduce heat and simmer for 1 minute, until sauce thickens. Add chicken back to the skillet to heat through. Stir in cashews and serve over rice. Yum!