Hoisin-Glazed Chicken With Cabbage Slaw

Photo by Sang An
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 272 calories
    • Calories 10.6 calories from fat
    • Fat 3 g
    • Sat Fat 0.7 g
    • Protein 44 g
    • Carbohydrate 16 g
    • Sugar 5 g
    • Fiber 3 g


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


  1. Heat broiler to high. Rinse the cutlets, pat dry with paper towels, and pound to an even thinness. Place in a broiler pan.
  2. In a small bowl, whisk together the hoisin sauce, soy sauce, 1 teaspoon of the rice vinegar, and the fish sauce (if using).
  3. Transfer 2 tablespoons of the glaze to a large bowl and stir in the remaining 1 tablespoon rice vinegar.
  4. Add the cabbage, bell peppers, scallions, and cilantro and toss. Cover and refrigerate.
  5. Pour about 1 tablespoon of the remaining glaze into a small bowl and set aside. Brush the chicken with the glaze that remains.
  6. Broil the chicken, brushing occasionally, until cooked through, 5 to 8 minutes. Spoon the reserved glaze over the top. Serve with the slaw.