Hoisin-Glazed Chicken With Cabbage Slaw

Total Time
Prep 20 mins
Cook 10 mins

With less than 10 minutes to cook, this is a great time-saving recipe. From Real Simple Magazine February 2006.

Ingredients Nutrition


  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.
Most Helpful

4 5

Always ready for a recipe which is light and easy, I was sold on this recipe the moment I spotted. It helped that I had all of the ingredients already which allowed me to go from computer to lunch in 20 minutes. To maximize the melding time, I prepared the slaw before going to work on the chicken. On initial tasting I was a tad concerned as it was just okay and it didn't seem as though there was enough salad dressing to bring enough flavor to the slaw. I was delighted to find that in ten minutes (the cooking time for the chicken) the slaw was ready to eat and had a rich and smoky flavor with a good level of tang from the rice vinegar. I ended up adding the reserved sauce from the chicken to the slaw to give it a little more flavor as their was plenty of sauce on the chicken itself. The chicken was a cinch to put together. I think it would have been even better with a pinch or so of ground ginger. Made for Potluck Tag.