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Becky Luigart-Stayner; Melanie J. Clarke Photo by: Becky Luigart-Stayner; Melanie J. Clarke

Asian Chicken and Cabbage

Cooking Light NOVEMBER 2002

  • Yield: 4 servings (serving size: 1 chicken breast half and 1/2 cup coleslaw mixture)

Ingredients

  • 2 tablespoons hoisin sauce
  • 1 teaspoon bottled minced garlic
  • 1 teaspoon bottled ground fresh ginger (such as Spice World)
  • 4 (4-ounce) skinless, boneless chicken breast halves
  • Cooking spray
  • 1 teaspoon vegetable oil
  • 1/2 cup chopped onion
  • 4 cups packaged coleslaw
  • 1 teaspoon dark sesame oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Preparation

Preheat broiler.

Combine first 3 ingredients; spread evenly over both sides of chicken. Place chicken on a broiler pan coated with cooking spray; broil 6 minutes on each side or until done.

While chicken cooks, heat vegetable oil in a large skillet over medium-high heat. Add onion; saute 2 minutes. Add coleslaw; saute 1 minute or until coleslaw begins to wilt.

Place coleslaw mixture in a medium bowl. Add sesame oil, salt, and pepper, tossing to coat. Serve coleslaw mixture with chicken.

Nutritional Information

Amount per serving
  • Calories: 189
  • Calories from fat: 16%
  • Fat: 4.3g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 1.6g
  • Protein: 27.8g
  • Carbohydrate: 9.5g
  • Fiber: 2.1g
  • Cholesterol: 66mg
  • Iron: 1.4mg
  • Sodium: 505mg
  • Calcium: 52mg
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Asian Chicken and Cabbage recipe

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