Thai Chicken Slaw

Ingredients

• 1/2 cup canola oil
• 1/2 cup white wine vinegar
• 1/2 cup honey
• 2 tablespoons minced fresh gingerroot
• 2 tablespoons reduced-sodium soy sauce
• 2 garlic cloves, minced
• 1 teaspoon sesame oil
• 8 boneless skinless chicken thighs (about 2 pounds)
• SLAW:
• 6 cups coleslaw mix
• 1 cup frozen shelled edamame, thawed
• 1 medium sweet pepper, chopped
• 1 tablespoon creamy peanut butter
• 1/2 teaspoon salt
• 4 green onions, sliced

Directions

1. 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.
2. Preheat oven to 350°. Drain chicken, discarding marinade from the bowl. Place chicken in a 13×9-in. baking dish coated with cooking spray. Bake, uncovered, until a thermometer reads 170°, 30-40 minutes.
3. 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.
4. Serve chicken with slaw. Sprinkle with green onions.