Orange-Mustard Chicken and Slaw

Orange-Mustard Chicken and Slaw
  • Prep Time: 10
  • Total Time: 30
  • Servings: 4

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About this Recipe

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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