Hoisin-Glazed Chicken with Cabbage Slaw

Ingredients

• 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

Preparation

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.