Name: Spicy Korean-Style Chicken with Honey Mustard Mango & Broccoli Slaw
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1 ½ (340 g) pkgs broccoli slaw; 1.02 kg chicken breasts, boneless skinless; 1 small pkg chives; ¾ cup honey mustard dressing; 3 mangoes; 90 ml miso paste, red; crushed red pepper; garlic powder; honey; rice vinegar; salt; toasted sesame oil

Spicy Korean-Style Chicken with Honey Mustard Mango & Broccoli SlawSpicy Korean-Style Chicken with Honey Mustard Mango & Broccoli Slaw — a 30-minute lunch recipe with 12 ingredients, serving 6.Ingredients

1 ½ (340 g) pkgs broccoli slaw

1.02 kg chicken breasts, boneless skinless

1 small pkg chives

¾ cup honey mustard dressing

3 mangoes

90 ml miso paste, red

crushed red pepper

garlic powder

honey

rice vinegar

salt

toasted sesame oil

Instructions

Place miso paste, vinegar, honey, and spices in a large bowl. Stir to combine the marinade.

Pat chicken dry with paper towels. Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets. Add to the bowl with the marinade and turn to coat. Set aside.

Wash and dry chives. Using a clean cutting board, chop chives into small pieces. Place in another large bowl, along with the dressing, and stir to combine. Set aside.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add chicken and pan-fry until golden and cooked through, 3-4 minutes per side. Remove from heat.

Meanwhile, wash, dry, peel, and slice mango flesh away from the pits, starting with the flat sides; medium dice. Add to the bowl with the dressing, along with the broccoli slaw, and toss to combine.

To serve, divide chicken and slaw between plates. Enjoy!

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