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Hoisin-Glazed Chicken With Cabbage Coleslaw

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“From Real Simple, February 2006.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat broiler on high.
  2. Rinse and dry chicken. Pound the cutlets to an even thinness. Place on a broiler pan.
  3. In a small bowl, whisk together the hoisin sauce, soy sauce, 1 teaspoon of the rice vinegar, and the fish sauce.
  4. 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.
  5. Pour about 1 tablespoon of the remaining glaze into a small bowl; set aside.
  6. Brush the chicken with the remaining glaze.
  7. Broil, brushing occasionally, until cooked through, 5 to 8 minutes.
  8. Spoon the reserved glaze over the top.
  9. Serve with the slaw.

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