Hoisin-Glazed Chicken With Cabbage Coleslaw |
|
 |
Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
From Real Simple, February 2006. Ingredients:
4 boneless skinless chicken cutlets |
1/3 cup hoisin sauce |
1 tablespoon low sodium soy sauce |
1 tablespoon rice vinegar |
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 on high.
2. Rinse and dry chicken. Pound the cutlets to an even thinness. Place on a broiler pan.
3. In a small bowl, whisk together the hoisin sauce, soy sauce, 1 teaspoon of the rice vinegar, and the fish sauce.
4. Transfer 2 tablespoons of the glaze to a large bowl and stir in the remaining rice vinegar. Add the cabbage, peppers, scallions, and cilantro and toss. Cover and refrigerate.
5. Pour about 1 tablespoon of the remaining glaze into a small bowl; set aside.
6. Brush the chicken with the remaining glaze.
7. Broil, brushing occasionally, until cooked through, 5 to 8 minutes.
8. Spoon the reserved glaze over the top.
9. Serve with the slaw.
|
|