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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
  • 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

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.

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