Rating: 3 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Recipe by Real Simple February 2006

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Credit: Sang An

Recipe Summary

prep:
25 mins
additional:
5 mins
total:
30 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

272 calories; protein 44g; carbohydrates 16g; fat 3g; saturated fat 0.7g; mono fat 0.8g; poly fat 0.9g; fiber 3g; sugars 5g; 66 calories; 24 calories; calories from fat 10.6%.
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