Hoisin-Glazed Chicken With Cabbage Slaw

Hoisin-Glazed Chicken With Cabbage Slaw
Sang An
Serves 4
preparation
25
minutes
cooking
30
minutes
other
0
minutes

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

Directions

  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. 
January 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 10.6 %
  • Protein 44 g
  • Carbohydrate 16 g
  • Fat 3 g
  • Sat Fat 0.7 g
  • 0.8 g
  • 0.9 g
  • Fiber 3 g
  • Sugar 5 g
  • 65.5 %
  • 23.8 %
What does this mean? See Nutrition 101.