Hoisin-Glazed Chicken with Cabbage Slaw |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
4 boneless, skinless chicken cutlets |
1/3 cup hoisin sauce |
1 tablespoon low-sodium soy sauce |
1 tablespoon plus 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 towels. Pound the cutlets to an even thinness. Place on a broiler pan. 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 rice vinegar. Add the cabbage, peppers, scallions, and cilantro and toss. Cover and refrigerate. Pour about 1 tablespoon 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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