Photo of Chicken & broccoli slaw with cashews by WW

Chicken & broccoli slaw with cashews

Total Time
23 min
15 min
8 min
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.


Cooking spray

4 spray(s)

Seasoned rice vinegar

2 Tbsp

Soy sauce

1½ Tbsp


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


½ cup(s), chopped


2 medium, finely chopped

Unsalted dry-roasted cashews

¼ cup(s), coarsely chopped


  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