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Chicken Cutlets with Sesame Broccoli Slaw

Photo: Randy Mayor; Styling: Lindsey Lower

 

Yield

Serves 4 (serving size: 1 chicken cutlet and 1 1/4 cups broccoli slaw)

Toasted sesame oil and seeds release a huge depth of nutty flavor into this easy entrée.

Ingredients

  • 3 tablespoons rice vinegar
  • 2 tablespoons lower-sodium soy sauce
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon grated peeled fresh ginger
  • 1 teaspoon sugar
  • 1/2 teaspoon crushed red pepper
  • 3 medium garlic cloves, minced
  • 1 tablespoon olive oil
  • 4 (4-ounce) chicken breast cutlets
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 ounces presliced cremini mushrooms
  • 1 red bell pepper, seeded and sliced
  • 1 cup matchstick-cut carrots
  • 1 (12-ounce) bag broccoli slaw mix
  • 2 teaspoons toasted sesame seeds
  • 2 green onions, sliced

Nutrition Information

  • calories 317
  • fat 14.3 g
  • satfat 2.2 g
  • monofat 6.3 g
  • polyfat 4.1 g
  • protein 29 g
  • carbohydrate 17 g
  • fiber 6 g
  • cholesterol 73 mg
  • iron 2 mg
  • sodium 577 mg
  • calcium 73 mg

How to Make It

  1. Combine first 7 ingredients in a bowl, stirring with a whisk.

  2. Heat a large skillet over high heat; add oil. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 3 minutes, turning once. Remove from pan. Add mushrooms and bell pepper to pan; stir-fry 2 minutes. Add carrots and slaw to pan; stir-fry 90 seconds. Add soy sauce mixture; toss to coat. Remove from heat. Divide slaw among 4 plates; top each serving with 1 chicken cutlet. Sprinkle with sesame seeds and onions.