Hoisin-Glazed Chicken With Cabbage Slaw |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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With less than 10 minutes to cook, this is a great time-saving recipe. From Real Simple Magazine 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. Rinse the cutlets and pat dry with paper towls. Pound the cutlets to an even thinness. Place on a broiler pan.
2. In a small bowl, whisk together the hoisin sauce, soy sauce, 1 t. of the rice vinegar, and the fish sauce (if using).
3. Transfer 2 T. 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.
4. Pour about 1 T. of the remaining glaze into a small bowl; set aside as a finishing sauce. Brush the chicken with the glaze that remains. Broil, brushing occasionally, until cooked through, 5 to 8 minutes. Spoon the reserved glaze over the top. Serve with the slaw.
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