Recipe for Asian Warm Chicken Slaw 
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Yield:
6 servings
Ingredients:
Amount Ingredient
1/2 cup rice wine vinegar
1/4 cup soy sauce
2 tbl light brown sugar
2 clv garlic, minced
1 tbl minced fresh ginger
1 lb boneless, skinless chicken
breast halves
1 tbl dark Asian sesame oil
1/2 lb snow peas, halved
1 x sweet red pepper, cut into 1/4-inch-wide strips
1/2 cup chicken broth
2 pkt (1 pound each) coleslaw mix
2 x scallions, trimmed, sliced
Instructions:
Instructions: Combine vinegar, soy sauce, brown sugar, garlic and ginger in large plastic food-storage bag. Add chicken; seal. Refrigerate for 30 minutes.

Remove chicken from marinade; pat dry; reserve marinade (3/4 cup). Heat oil in large, deep, heavy pot over medium-high. Add chicken; cook 5 minutes each side, until internal temperature reads 170 on instant thermometer. Remove to plate.

In same pot, saute snow peas and pepper 2 minutes. Add marinade and broth.

Simmer 3 minutes. Add coleslaw. Cover; cook 3 minutes, until wilted. Slice chicken 1/4 inch thick. Toss with coleslaw. Garnish with scallions and almonds.

Makes 6 servings.

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