Ingredients
Chicken
- 2 cups oven toasted rice cereal
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey
- 4 boneless skinless chicken breasts
Slaw
- 2 cups julienned unpeeled English (seedless) cucumbers
- 2 cups matchstick carrots
- 2 cups shredded coleslaw mix
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1/2 cup rice wine vinegar
- 1 tablespoon toasted sesame oil
Sauce
- 1 tablespoon honey
- 1 tablespoon rice wine vinegar
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon gochujang
- 1 teaspoon grated gingerroot
Steps
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1Heat oven to 400°F. Line cookie sheet with foil; place baking rack on foil, and spray with cooking spray.
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2Place cereal in food processor. Cover; process until finely ground. In medium bowl, mix sesame oil and honey; add chicken, and toss to coat. Add ground cereal, patting so coating sticks to chicken. Place on baking rack in pan.
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3Bake 30 to 40 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
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4Meanwhile, in large bowl, mix cucumbers, carrots, coleslaw mix, sugar and salt; toss to coat. Cover and let stand at room temperature 10 minutes. Strain mixture; return to bowl, and add 1/2 cup vinegar and 1 tablespoon sesame oil. Toss to coat; cover and refrigerate until ready to serve.
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5In 2-quart saucepan, mix Sauce ingredients. Heat to simmer over low heat. Cook 4 to 5 minutes or until syrupy. Set aside.
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6Strain slaw, and discard excess liquid. Divide slaw among 4 plates. Top each with a chicken breast; drizzle sauce around chicken. Serve immediately.
Source : allrecipes.Com
