Hoisin-Glazed Chicken With Cabbage Slaw

"With less than 10 minutes to cook, this is a great time-saving recipe. From Real Simple Magazine February 2006."
 
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photo by justcallmetoni photo by justcallmetoni
photo by justcallmetoni
photo by justcallmetoni photo by justcallmetoni
Ready In:
30mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • 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 with the slaw.

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Reviews

  1. 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.
     
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RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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