Ingredients
1/4 cup reduced-sodium soy sauce1/4 cup honey4 tablespoons canola oil, divided 2 tablespoons rice vinegar1/2 cup barbecue sauce1 pound boneless skinless chicken breasts, cut into strips1/4 teaspoon pepper1/4 cup honey mustard salad dressing1 package (14 ounces) coleslaw mix3 green onions, chopped4 tablespoons sliced almonds, toasted, divided3 teaspoons sesame seeds, toasted, divided
Preparation
In a large bowl, whisk soy sauce, honey, 3 tablespoons oil and vinegar until blended. Pour half of the honey mixture into a small bowl; stir in barbecue sauce. Sprinkle chicken with pepper. In a large nonstick skillet heat remaining oil over medium-high heat. Add chicken; cook and stir until no longer pink, 4-6 minutes. Add barbecue sauce mixture; heat through.
Meanwhile, whisk salad dressing into remaining honey mixture until blended. Add coleslaw mix, green onions, 3 tablespoons almonds and 2 teaspoons sesame seeds; toss to coat. Serve with chicken. Sprinkle servings with remaining almonds and sesame seeds.
