Broiled Thai Chicken With Mango Coleslaw - cooking recipe

Ingredients

6 boneless skinless chicken breast halves
For the Slaw
2 tablespoons honey
2 tablespoons vegetable oil (do NOT use olive oil!)
3 tablespoons lime juice
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups shredded red cabbage
2 cups shredded savoy cabbage
1 cup carrot, peeled and julienned
1 rip mango, peeled, seeded and cut into 1/2-inch pieces
For the Peanut Sauce
4 tablespoons creamy peanut butter
2 tablespoons water
2 tablespoons honey
4 tablespoons lime juice
2 tablespoons soy sauce
1/2 teaspoon hot red pepper flakes
Garnish
3 tablespoons chopped scallions
3 tablespoons chopped peanuts

Preparation

Preheat broiler to LOW.
Pound chicken with your fists to flatten slightly.
Spray a broiler pan with nonstick cooking spray and arrange chicken on the broiler pan. Place broiler pan about 4 inches from the heat source. Broil for 7 minutes, then turn and continue cooking for about 6 minutes more, or until fork can be inserted easily and chicken is tender.
In a small bowl, mix the honey, vegetable oil, lime juice, salt and pepper.
In a large bowl, place the red cabbage, Savoy cabbage, and carrots; toss well to mix.
Add honey-lime mixture and mango to cabbage and toss getnly to mix.
Arrange the cabbage mixture on a platter with chicken on top. Spoon Peanut Sauce over chicken and sprinkle with scallions and peanuts.
Peanut Sauce: While chicken is broiling, mix together peanut sauce ingredients in a small bowl, using a whisk for smoothness.