Crisp citrus infused cabbage slaw topped off with juicy and tender slices of chicken bathed in orange ginger and mustard sauce. Make it in 30 minutes or less.
|1||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts|
|2 tbsp||(30 mL) Grainy mustard|
|1 tbsp||(15 mL) Honey|
|Zest of 1 orange|
|1 cup||(250 mL) Orange juice|
|1||Clove garlic, minced|
|1 tbsp||(15 mL) Grated fresh ginger|
|.25 cup||(60 mL) White wine or cider vinegar|
|3 tbsp||(45 mL) Olive oil, divided|
|4 cups||(1 L) Shredded cabbage|
|1 tbsp||(15 mL) Butter|
|.25 cup||(60 mL) Cornstarch|
|Salt and pepper|
|2||Green onions, chopped|
SEASON chicken with salt and pepper and set aside.
COMBINE mustard, honey, orange zest, orange juice, garlic and ginger in a small bowl. Remove 4 tbsp (60 mL) of this mixture and place in a large bowl. Set small bowl aside.
ADD to the large bowl wine vinegar, 2 tbsp (30 mL) olive oil and cabbage. Season with salt and pepper, toss and set aside.
HEAT remaining 1 tbsp (15 mL) oil and butter in a large skillet over medium-high heat. Dredge chicken in cornstarch and place in hot pan. Brown all sides of chicken and cook until an internal temperature of 165°F (74°C) has been reached. Remove from pan and slice. Add small bowl of sauce mixture to the pan and bring to a boil. Add chicken slices to the sauce. Reduce heat and simmer until sauce is thick and slightly sticky. Adjust seasoning.
SERVE slaw topped with chicken slices and drizzled with sauce.
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