Ingredients
2
cups oven toasted rice cereal
1
tablespoon toasted sesame oil
1
tablespoon honey
4
boneless skinless chicken breasts
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
1
tablespoon honey
1
tablespoon rice wine vinegar
1
tablespoon low-sodium soy sauce
1
tablespoon gochujang
1
teaspoon grated gingerroot
Preparation
Heat oven to 400°F. Line cookie sheet with foil; place baking rack on foil, and spray with cooking spray.
Place 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.
Bake 30 to 40 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
Meanwhile, 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.
In 2-quart saucepan, mix Sauce ingredients. Heat to simmer over low heat. Cook 4 to 5 minutes or until syrupy. Set aside.
Strain slaw, and discard excess liquid. Divide slaw among 4 plates. Top each with a chicken breast; drizzle sauce around chicken. Serve immediately.
