- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- ¼ cup light soy sauce
- ¼ cup honey
- 3 tablespoons vegetable oil
- 2 tablespoons chili sauce (such as Heinz)
- ½ teaspoon ground ginger
- ½ teaspoon garlic powder
- 1 cup chicken broth
- 1 tablespoon cornstarch
- 4 cups coleslaw mix
- 1 cup salted cashew nuts
- 3 cups cooked white rice
- Place chicken in a 9-inch-by-13-inch baking dish. In a small bowl, mix together soy sauce, honey, 2 tablespoons of the vegetable oil, the chili sauce, ginger and garlic powder. Pour over the chicken and toss to coat. Cover and refrigerate for 1 hour.
- Mix together the broth and cornstarch until smooth. Set aside.
- Heat large skillet over medium-high heat. Add chicken and marinade and bring to a simmer. Simmer, stirring occasionally, for 5 minutes or until internal temperature of chicken reaches 160 degrees F. on an instant-read thermometer. Remove chicken; set aside.
- Add remaining tablespoon oil to skillet and add coleslaw mix. Cook, stirring, until tender, about 4 minutes. Stir in broth mixture; bring to a boil. Reduce heat to medium-high; simmer 1 minute, until sauce thickens. Add in chicken and any accumulated liquid and heat through.
- Stir in cashews and serve with rice. Makes 4 servings.
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