Recipes from Let's Cook, Ya'll

Asian Chicken and Cabbage

If you want an Asian flavored meal in a hurry, then try this easy Asian chicken with cabbage, served alongside your favorite Asian side dishes! We often do quick stir-fry veggies, or egg rolls, crab rangoon, egg drop or hot and sour soup, edamame or most any Asian side. Enjoy this easy one today 🙂

CourseLunch / Dinner
CuisineAmerican, Asian

Servings

Ingredients

2tablespoons hoisin sauce
1teaspoon bottled minced garlicor use fresh
1teaspoon bottled ground fresh gingerI use Spice World, or use fresh
4 boneless skinless chicken breastssee notes, I use 2 for us
Cooking Spray
1teaspoon vegetable oilor olive or canola, to wilt the cabbage with
1/2cup chopped onionI like mine finely diced
4cups packaged coleslawor use angel hair or broccoli slaw
1teaspoon dark sesame oil
salt & pepper

Instructions

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.

Recipe Notes

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). 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!