Ginger Chicken and Warm Apple Slaw
skinless, boneless chicken breast halves (1 1/4 to 1 1/2 pounds total)
teaspoon ground black pepper
tablespoon olive oil
tablespoon grated fresh ginger
cup chicken broth
tablespoons cider vinegar
red and/or green cooking apples, cored and cut into 1/4-inch strips
cups packaged shredded cabbage with carrot (cole slaw mix)
- 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 for 4 to 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; boil gently, uncovered, for 5 minutes or until reduced by about half. Add apples and coleslaw mix. Cook and stir gently about 5 minutes or until apples and cabbage are just tender. Return chicken and any accumulated juices to skillet. Serve with orange wedges for squeezing over top.