Tonight's Dinner: Lime and soy-glazed chicken with cabbage slaw
A little lime juice, soy sauce and ginger give chicken breasts an Asian kick.
When I see soy sauce, ginger, sesame oil or scallions listed as ingredients in any given dish, I immediately think Asian. I also immediately think "yum!" So of course whenever those ingredients are listed in a recipe, I'm automatically on board. This chicken recipe from Real Simple was no different. The sweet brown sugar and soy sauce combined to make a delightful teriyaki sauce for the chicken while the ginger, sesame oil and scallions turned regular old coleslaw into an Asian salad that would be delicious on its own or as a side. Who knew it was so easy to make your own teriyaki chicken? Certainly not me. But now that I know just how easy it is, you can bet I'm going to be making it again.
Lime and soy-Glazed chicken with cabbage slaw
- 3 tablespoons dark brown sugar
- 2 tablespoons soy sauce
- Juice of 1 lime
- 4 chicken breasts
- 1 (8 ounce) bag of coleslaw mixture
- 4 scallions, thinly sliced
- 1 tablespoon grated ginger
- 1 tablespoon canola oil
- 1 teaspoon sesame oil
- Heat oven to 400 degrees F.
- Mix together the sugar, soy sauce and three tablespoons lime juice in a 9 x 13 baking dish; add the chicken and turn to coat. Roast, skin-side down, about 10 minutes. Turn the chicken skin-side up and continue roasting for another 15-20 minutes, basting occasionally.
- While the chicken cooks, toss together the coleslaw mixture, scallions, ginger, canola oil, sesame oil and remaining lime juice. Serve with the chicken.