Thai Chicken & Slaw

• 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

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. Refrigerate overnight. Cover and refrigerate remaining marinade.
2. Preheat oven to 350u0b0. 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 170u0b0, 30-40 minutes.
3. Meanwhile, place coleslaw mix, edamame and pepper 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.

canola oil, white wine vinegar, honey, fresh gingerroot, soy sauce, garlic, sesame oil, chicken, coleslaw mix, sweet pepper, peanut butter, salt, green onions

Taken from www.tasteofhome.com/recipes/thai-chicken-slaw/ (may not work)