SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)
« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.
This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Ginger Chicken and Warm Apple Slaw

Makes: 4 servings
Start to Finish 15 mins
Ginger Chicken and Warm Apple Slaw
Ingredients
  • 4 skinless, boneless chicken breast halves (1 1/4 to 1 1/2 pounds total)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon 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 (cole slaw mix)
  • Orange wedges
Directions

1. 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.

2. 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.

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe

bhg
www.bhg.com © Copyright 2013, Meredith Corporation. All Rights Reserved.