Hands-On Time
25 Mins
Total Time
30 Mins
Other Time
Yield
Serves 4
Sang An

How to Make It

Step 1

Heat broiler to high. Rinse the cutlets, pat dry with paper towels, and pound to an even thinness. Place in a broiler pan.

Step 2

In a small bowl, whisk together the hoisin sauce, soy sauce, 1 teaspoon of the rice vinegar, and the fish sauce (if using).

Step 3

Transfer 2 tablespoons of the glaze to a large bowl and stir in the remaining 1 tablespoon rice vinegar.

Step 4

Add the cabbage, bell peppers, scallions, and cilantro and toss. Cover and refrigerate.

Step 5

Pour about 1 tablespoon of the remaining glaze into a small bowl and set aside. Brush the chicken with the glaze that remains.

Step 6

Broil the chicken, brushing occasionally, until cooked through, 5 to 8 minutes. Spoon the reserved glaze over the top. Serve with the slaw. 

Ratings & Reviews

/5
Reviews
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