Ingredients
1/2 cup canola oil1/2 cup white wine vinegar1/2 cup honey2 tablespoons minced fresh gingerroot2 tablespoons reduced-sodium soy sauce2 garlic cloves, minced1 teaspoon sesame oil8 boneless skinless chicken thighs (about 2 pounds)SLAW:6 cups coleslaw mix1 cup frozen shelled edamame, thawed1 medium sweet pepper, chopped1 tablespoon creamy peanut butter1/2 teaspoon salt4 green onions, sliced
Preparation
In a small bowl, whisk the first 7 ingredients until blended. Pour 1 cup marinade into a bowl or shallow dish. Add chicken and turn to coat. Cover and refrigerate overnight. Cover and refrigerate remaining marinade.
Preheat oven to 350°. Drain chicken, discarding marinade from the bowl. Place chicken in a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, until a thermometer reads 170°, 30-40 minutes.
Meanwhile, place coleslaw mix, edamame and chopped peppers in a large bowl. Add peanut butter and salt to reserved marinade; whisk until blended. Pour over coleslaw mixture; toss to coat. Refrigerate until serving.
Serve chicken with slaw. Sprinkle with green onions.
