Hoisin-Glazed Chicken With Cabbage Slaw

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Ingredients

  • 4 boneless skinless chicken cutlet
  • 0.33 cup hoisin sauce
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons fish sauce
  • 3 cups green cabbage
  • 1 red bell peppers
  • 1 green bell peppers
  • 3 spring onion
  • 0.50 cup fresh coriander leaves

Use imperial measurements

Method

How to make Hoisin-Glazed Chicken With Cabbage Slaw

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

(Courtesy of Food.com)

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