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Photo of Chicken & broccoli slaw with cashews by WW

Chicken & broccoli slaw with cashews

3
Points®
Total Time
23 min
Prep
15 min
Cook
8 min
Serves
4
Difficulty
Easy
Seasoned rice vinegar is plain rice vinegar that has sugar and salt added. If you only have regular rice vinegar on hand, taste this dish before serving—it might need a pinch of salt or sugar. Cashews add a delicious crunch to the salad, but peanuts or almonds would taste great, too.

Ingredients

Cooking spray

4 spray(s)

Seasoned rice vinegar

2 Tbsp

Soy sauce

1½ Tbsp

Mirin

1 Tbsp

Minced ginger

1 tsp

Dark sesame oil

1 tsp

Crushed red pepper flakes

¼ tsp

Uncooked boneless skinless chicken breast

¾ pound(s), cut into 1-inch pieces

Table salt

¼ tsp

Broccoli slaw

12 oz

Bell pepper

1 item(s), medium, red variety, thinly sliced

Cilantro

½ cup(s), chopped

Scallions

2 medium, finely chopped

Unsalted dry-roasted cashews

¼ cup(s), coarsely chopped

Instructions

  1. To make dressing, whisk together vinegar, soy sauce, mirin, ginger, oil, and pepper flakes in small bowl until blended; set aside.
  2. Spray large skillet with cooking spray and set over medium-high heat. Sprinkle chicken with salt. Add chicken to skillet and cook, turning occasionally, until cooked through, about 8 minutes.
  3. Combine broccoli slaw, bell pepper, cilantro, and scallions in large bowl; add dressing and toss well to coat.
  4. Add chicken to slaw mixture and toss lightly. Divide slaw evenly among 4 plates and serve sprinkled with cashews.
  5. Serving size: 1 1⁄2 cups slaw and 1 tbsp cashews

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