You are here: Home » Recipes » Thai Chicken with Mango Slaw Thai Chicken with Mango Slaw Yield 6 servings PrintEmail Ingredients Chicken6 -- boneless, skinless chicken breast halves2 tablespoons honey2 tablespoons vegetable oil3 tablespoons lime juice1/2 teaspoon salt1/4 teaspoon pepper3 cups shredded red cabbage2 cups shredded savoy1 cup peeled, julienned carrots1 whole ripe mango, peeled, seeded, cut in 1/2 inch pieces3 tablespoons chopped scallions3 tablespoons chopped peanutspeanut sauce4 tablespoons creamy peanut butter2 tablespoons water2 tablespoons honey4 tablespoons lime juice2 tablespoons soy sauce1/2 teaspoon hot red pepper flakes Instructions Flatten chicken breast halves slightly with palm of hand. Spray broiler pan with nonstick vegetable spray, arrange chicken on pan and place in oven set on BROIL about 4 inches from heat source. Broil about 7 minutes, turn and continue cooking about 6 minutes more or until fork can be inserted in chicken with ease. In small bowl, mix together honey, vegetable oil, lime juice, salt and pepper. In large bowl, place red cabbage, savoy and carrots; toss to mix well. Add honey-lime mixture and mango, tossing gently. Arrange cabbage mixture on platter with chicken on top. Spoon Peanut Sauce over chicken and sprinkle with scallions and peanuts. Makes 6 servings. Peanut Sauce: In small bowl, whisk together 4 tablespoons creamy peanut butter, 2 tablespoons water, 2 tablespoons honey, 4 tablespoons lime juice, 2 tablespoons soy sauce and 1/2 teaspoon hot red pepper flakes.