I very much enjoyed this recipe. I did add a small amount of Chinese Chili Sauce for a little heat. Like the other reviewer I added sprouts, they were good but not necessary to the flavor of the dish. I will defiantly make this again!
Hoisin-Glazed Chicken with Cabbage Slaw
Photo: Sang An
Yield: Makes 4 servings
More From Real Simple
Other: 5 Minutes
Amount per serving
- Calories: 272
- Protein: 44g
- Carbohydrate: 16g
- Fat: 3g
- Saturated fat: 0.7g
- Monounsaturated fat: 0.8g
- Polyunsaturated fat: 0.9g
- Fiber: 3g
- Sugars: 5g
- Calories: 65.5%
- Calories: 23.8%
- Calories from fat: 10.6%
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Main Dishes