Hoisin-Glazed Chicken With Cabbage Slaw

Sang An

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Serves 4| Hands-On Time: 25m | Total Time: 30m

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

Heat broiler to high. Rinse the cutlets, pat dry with paper towels, and pound to an even thinness. Place in 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 1 tablespoon rice vinegar.
Add the cabbage, bell peppers, scallions, and cilantro and toss. Cover and refrigerate.
Pour about 1 tablespoon of the remaining glaze into a small bowl and set aside. Brush the chicken with the glaze that remains.
Broil the chicken, brushing occasionally, until cooked through, 5 to 8 minutes. Spoon the reserved glaze over the top. Serve with the slaw.

February 2006

See Nutritional Information for this recipe »

Nutritional Information

Per Serving
Calories 272Calories From Fat 10.6%

Protein 44g
Carbohydrate 16g
Fat 3g
Sat Fat 0.7g
0.8g
0.9g
Fiber 3g
Sugar 5g
65.5%
23.8%

What does this mean? See Nutrition 101.

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To shred a head of cabbage, cut it in quarters through the stem, cut out and discard the core, then shred the quarters in a food processor or on a box grater.