Oriental-Glazed Chicken

• 1  pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1/4  cup light soy sauce
• 1/4  cup honey
• 3  tablespoons vegetable oil
• 2  tablespoons chili sauce (such as Heinz)
• 1/2  teaspoon ground ginger
• 1/4  teaspoon garlic powder
• 1  cup chicken broth
• 1  tablespoon cornstarch
• 4  cups coleslaw mix
• 1  cup salted cashew nuts
• 3  cups cooked white rice

Directions

1.
Place chicken in a 9 x 13-inch baking dish. In a small bowl, mix together soy sauce, honey, 2 tablespoons of the vegetable oil, the chili sauce, ginger and garlic powder. Pour over the chicken and toss to coat. Cover and refrigerate for 1 hour.

2. Mix together the broth and cornstarch until smooth. Set aside.

3. Heat large skillet over medium-high heat. Add chicken and marinade and bring to a simmer. Simmer, stirring occasionally, for 5 minutes or until internal temperature of chicken reaches 160 degrees F. on an instant-read thermometer. Remove chicken; set aside.

4. Add remaining tablespoon oil to skillet and add coleslaw mix. Cook, stirring, until tender, about 4 minutes. Stir in broth mixture; bring to a boil. Reduce heat to medium-high; simmer 1 minute, until sauce thickens. Add in chicken and any accumulated liquid and heat through.

5. Stir in cashews and serve with rice. Makes 4 servings.