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Hoisin-Glazed Chicken with Cabbage Slaw

Photo: Sang An
Prep time 25 mins
Other time 5 mins
Yield Makes 4 servings


  • 4 boneless, skinless chicken cutlets
  • 1/3 cup hoisin sauce
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon plus 1 teaspoon rice vinegar
  • 2 teaspoons fish sauce (optional)
  • 3 cups shredded green cabbage
  • 1 red bell pepper, cut into strips
  • 1 green bell pepper, cut into strips
  • 3 scallions, halved and cut into 4-inch strips
  • 1/2 cup fresh cilantro leaves

Nutrition Information

  • calories 272
  • protein 44 g
  • carbohydrate 16 g
  • fat 3 g
  • satfat 0.7 g
  • monofat 0.8 g
  • polyfat 0.9 g
  • fiber 3 g
  • sugars 5 g
  • calories 65.5 %
  • calories 23.8 %
  • caloriesfromfat 10.6 %

How to Make It

  1. Heat broiler on high.

    Rinse the cutlets and pat dry with paper towels. Pound the cutlets to an even thinness. Place on a broiler pan.

    In a small bowl, whisk together the hoisin sauce, soy sauce, 1 teaspoon of the rice vinegar, and the fish sauce (if using). Transfer 2 tablespoons of the glaze to a large bowl and stir in the remaining rice vinegar. Add the cabbage, peppers, scallions, and cilantro and toss. Cover and refrigerate.

    Pour about 1 tablespoon of the remaining glaze into a small bowl; set aside as a finishing sauce. Brush the chicken with the glaze that remains. Broil, brushing occasionally, until cooked through, 5 to 8 minutes. Spoon the reserved glaze over the top. Serve with the slaw.