Glazed Chicken Drumettes with Warm Asian Coleslaw

2 Tablespoons sesame seed

1 Tablespoon peanut oil

16 chicken drumettes -- (about 2 pounds)

1/4 cup chicken broth

1/4 cup purchases garlic and ginger stir fry sauce

6 cups purchased coleslaw blend (from 16 oz. pkg)

In large skillet or wok, cook and stir sesame seed over medium-high heat for 2 to 3 minutesor until light golden brown. Remove from skillet; set aside.

In same skillet, heat oil over medium high heat until hot. Add chicken drumettes; cook 8-10 minutes or until golden brown, turning occasionally. Stir in broth. Reduce heat to medium. Cover loosely; cook 5 minutes.

Add stir-fry sauce; cook and stir; uncovered, for 6-8 minutes or until chicken is fork tender and juices run clear, turning occasionally. On serving platter, arrange chicken in spoke fashion. Reserve 1/4 cup sauce; pour remaining sauce over chicken. Cover chicken to keep warm.

Add coleslaw blend and reserved sauce to same skillet; cook and stir 2 to 3 minutes or until well coated and thoroughly heated.

To serve, spoon coleslaw blend in center of chicken. Sprinkle chicken and cabbage mixture with toasted sesame seed. Makes 4 servings.