Hoisin Chicken With Cabbage Recipes

HOISIN CHICKEN WITH CABBAGE

Hoisin Chicken With Cabbage image

Make and share this Hoisin Chicken With Cabbage recipe from Food.com.

Provided by foodart

Categories Chicken Thigh & Leg

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 lbs chicken thighs, 1/2 inch sliced
1 teaspoon salt
2 garlic cloves, minced
1 teaspoon ginger, minced
1 tablespoon cornstarch
2 tablespoons oil
1 small yellow onion, 1/4 inch sliced
1 red pepper, 1/3 inch sliced
1 carrot, 1/8 inch sliced
1 cabbage, 3/4 inch sliced
2 stalks green onions, 1 inch sliced
1/3 cup hoisin sauce
1 tablespoon chili-garlic sauce
1 tablespoon catsup
1 cup chicken broth

Steps:

In a mixing bowl combine chicken, salt, garlic, ginger, cornstarch and oil and set aside until needed.
In a wok add oil to coat add in the chicken mixture and saute until the chicken thighs are halfway cook and then add in the rest of the ingredients and combine well. Adjust the seasoning to your taste.

Nutrition Facts : Calories 573.3, Fat 34.3, SaturatedFat 8.5, Cholesterol 143.9, Sodium 1338.7, Carbohydrate 31.8, Fiber 7.9, Sugar 17, Protein 35.3

HOISIN-GLAZED CHICKEN WITH CABBAGE SLAW

Hoisin-Glazed Chicken With Cabbage Slaw image

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

Provided by JackieOhNo

Categories Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 boneless skinless chicken cutlets
1/3 cup hoisin sauce
1 tablespoon low sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon rice vinegar
2 teaspoons fish sauce (optional)
3 cups shredded green cabbage
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
3 scallions, halved and cut into 4-inch strips
1/2 cup fresh cilantro leaves

Steps:

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.

Nutrition Facts : Calories 79.6, Fat 1, SaturatedFat 0.2, Cholesterol 0.6, Sodium 507.8, Carbohydrate 16.8, Fiber 3.3, Sugar 10, Protein 2.5

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