Spicy Thai Peanut Chicken with Asian Slaw

Pour 1 cup broth into a shallow, nonmetallic dish or a gallon-size resealable plastic bag. Add the chicken and turn to coat. Cover the dish or seal the bag and refrigerate for 15 minutes, turning the chicken over once halfway through the marinating time.

Beat the remaining broth, peanut butter, vinegar, soy sauce, 1 tablespoon oil and the red pepper, raisins, peanuts, basil, if desired, in a small bowl with a fork. Reserve 1/3 cup peanut butter mixture.

Remove the chicken from the marinade and discard the marinade. Heat the remaining oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 15 minutes or until well browned on both sides and cooked through. Remove the chicken to a cutting board. Thinly slice the chicken.

Place Coleslaw mix and herbs in a large bowl. Add the remaining peanut butter mixture and toss to coat. Top with the chicken and drizzle with the reserved peanut butter mixture.

Recipe Tips Alternate Preparation: To grill the chicken, reduce the oil to 1 tablespoon. Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until cooked through, turning the chicken over once halfway through the grilling time.

Substitution Tip: If you don't have rice wine vinegar, you can substitute a mixture of 5 tablespoons white vinegar and 2 tablespoons sugar.

Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.