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Hoisin-Glazed Chicken With Cabbage Slaw

Hoisin-Glazed Chicken With Cabbage Slaw
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Serves 4| Hands-On Time: | Total Time:



  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. 
February, 2006

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 .

Quick Tip

Green cabbage
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.

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