A quick Asian-inspired combo that is perfect for a weeknight meal!
| Servings |
|
- 2 tablespoons hoisin sauce
- 1 teaspoon bottled minced garlic or use fresh
- 1 teaspoon bottled ground fresh ginger I use Spice World, or use fresh
- 4 boneless skinless chicken breasts see notes, I use 2 for us
- Cooking Spray
- 1 teaspoon vegetable oil or olive or canola, to wilt the cabbage with
- 1/2 cup chopped onion I like mine finely diced
- 4 cups packaged coleslaw or use angel hair or broccoli slaw
- 1 teaspoon dark sesame oil
- salt & pepper
Ingredients
|
|
- Preheat broiler (see my notes; we either cook on an indoor or outdoor grill).
- Combine first 3 ingredients (hoisin, garlic & ginger); spread evenly over both sides of chicken. Place chicken on a broiler pan coated with cooking spray; broil 6 minutes on each side or until done.
- While the chicken cooks, heat vegetable oil in a large skillet over medium-high heat. Add onion; saute 2 minutes. Add coleslaw; saute 1 minute or until coleslaw begins to wilt. (See notes: I cook mine longer)
- Place coleslaw mixture in a medium bowl. Add sesame oil, salt, and pepper, tossing to coat. Serve coleslaw mixture with chicken.
Stacy's Notes - I halve the chicken to two breasts for the two of us, but I do make the full amount of sauce (and I often double it, it is *really* good to dip your grilled chicken in!). We like to reserve half of it in the fridge to serve with the grilled chicken, as a dipping sauce. (We never use the marinade once it's been on raw chicken as a dipping sauce, so we reserve some before we baste the raw meat with it). Â We like to grill the chicken about half way before we start basting, as the sauce tends to burn (hoisin has a lot of sugar in it, so it burns easily).
I always have to saute the cabbage for a lot longer than one minute. The original recipe said you can use broccoli slaw, which I have not tried. I often cut up my own cabbage, carrots and onions, or I have used a bag of angel hair slaw (it cooks much faster though, so be careful and watch it!).
I tried the first time I made this recipe, to sprinkle the sesame oil on the wilted cabbage while it was still on the stovetop and quickly learned that I do not like that flavor. So now I'm diligent to pull it off the heat before I add the sesame oil.
We often serve this with a quick stir fry of veggies on the side, just buy fresh or frozen stir fry vegetables and add a bottled sauce. We also have served this chicken and cabbage with any of our favorite asian-style sides (such as egg rolls, egg drop or hot and sour soup, crab rangoons, edamame, rice or noodles, etc).
Enjoy!