Glazed Chicken Drumettes with Warm Asian Coleslaw
Yield
4 servingsPrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
sesame seeds
|
|
| 1 | tablespoon |
peanut oil
|
|
| 16 | each |
chicken drumettes
(about 2 pounds) |
*
|
| ¼ | cup |
chicken broth
|
|
| ¼ | cup |
stir-fry
sauce, garlic and ginger stir fry |
* |
| 6 | cups |
coleslaw mix
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
sesame seeds
|
|
| 15 | ml |
peanut oil
|
|
| 16 | each |
chicken drumettes
(about 2 pounds) |
*
|
| 59 | ml |
chicken broth
|
|
| 59 | ml |
stir-fry
sauce, garlic and ginger stir fry |
* |
| 1.4 | l |
coleslaw mix
|
* |
Directions
In large skillet or wok, cook and stir sesame seed over medium-high heat for 2 to 3 minutesor until light golden brown.
Remove from skillet; set aside.
In same skillet, heat oil over medium high heat until hot.
Add chicken drumettes; cook 8 to 10 minutes or until golden brown, turning occasionally.
Stir in broth.
Reduce heat to medium. Cover loosely; cook 5 minutes.
Add stir-fry sauce; cook and stir; uncovered, for 6 to 8 minutes or until chicken is fork tender and juices run clear, turning occasionally.
On serving platter, arrange chicken in spoke fashion.
Reserve ¼ cup sauce; pour remaining sauce over chicken.
Cover chicken to keep warm.
Add coleslaw blend and reserved sauce to same skillet; cook and stir 2 to 3 minutes or until well coated and thoroughly heated.
To serve, spoon coleslaw blend in center of chicken.
Sprinkle chicken and cabbage mixture with toasted sesame seed.
Makes 4 servings.
