Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

The basting sauce for this dish is sticky. Line the broiler pan with aluminum foil, and coat with cooking spray for easy cleanup. Serve with basmati rice and spinach salad with sesame seeds.

David Bonom and Cynthia De Persio
Recipe by Cooking Light November 2003

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Recipe Summary

Yield:
4 servings (serving size: 1 chicken breast half)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • While the broiler heats, combine the hoisin, honey, vinegar, and oil in a small saucepan; bring to a boil over medium-high heat. Combine cornstarch and water; add to hoisin mixture, stirring with a whisk. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat.

  • Combine salt and the next 4 ingredients (salt through five-spice powder); rub evenly over both sides of chicken. Place chicken on a broiler pan coated with cooking spray, and broil 5 minutes. Brush with hoisin mixture; broil 4 minutes. Turn chicken; brush with hoisin mixture. Broil 4 minutes or until done, basting frequently with hoisin mixture.

Nutrition Facts

273 calories; calories from fat 13%; fat 3.8g; saturated fat 0.8g; mono fat 1.1g; poly fat 1.2g; protein 39.9g; carbohydrates 17.8g; fiber 0.6g; cholesterol 99mg; iron 1.6mg; sodium 515mg; calcium 26mg.
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