Asian Chicken Slaw

  • 1 (11 oz.) can mandarin oranges, drained
  • 1 large boneless, skinless chicken breast
  • 1 T. cooking fat of your choice (I used bacon fat)
  • 6 c. coarsely shredded or chopped cabbage
  • 1 large carrot, shredded
  • 1 c. broccoli flowerettes (you can lightly steam these if raw broccoli is too tough for you)
  • 1 green bell pepper, chopped
  • 1 c. dried cranberries
  • 1/4 c. sliced green onions
  • 1/2 c. sliced almonds
  • 2 T. toasted sesame seeds
  • 1/4 c. rice wine vinegar
  • 2 tbsp. honey
  • 1 tbsp. sesame oil
  • 1 tbsp. hoisin sauce
  • 2 tbsp. soy sauce
  • 1 tsp. minced ginger
  • 1 clove minced garlic
  • 1/2 c. peanut oil

Drain the oranges while you prepare the chicken.

Sauté the chicken in the cooking fat of your choice in a nonstick skillet over medium-high heat. Then the chicken has been browned on both sides, remove to a cutting board and slice carefully into thin strips. Return to the pan and cook until fully done. Set aside.

Combine the cabbage, carrot, broccoli, bell pepper, cranberries, green onions, almonds, sesame seeds, and drained oranges together in a large serving bowl. Set aside.

Place the remaining ingredients (rice wine vinegar through peanut oil) in a resealable bottle and shake vigorously to combine. Pour the dressing over the cabbage mixture, add the chicken strips, and toss to combine. Serve immediately.

  • Yields: 4-6 servings
  • Preparation Time: 30 minutes

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