Rating: 2.5 stars
9 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 5
  • 1 star values: 0

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Credit: Sang An

Recipe Summary

hands-on:
25 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

272 calories; protein 44g; carbohydrates 16g; fat 3g; saturated fat 0.7g; fiber 3g; sugars 5g; calories from fat 10.6%.
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