Hoisin Glazed Chicken With Cabbage Coleslaw Recipes

HOISIN-GLAZED BAKED CHICKEN

Hoisin-Glazed Baked Chicken image

Put down the Chinese take-out menu. This super-easy baked chicken and veggie dish is packed with Asian flavors and needs just 10 minutes of prep.

Provided by My Food and Family

Categories Home

Time 30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/4 cup HEINZ Tomato Ketchup
3 Tbsp. hoisin sauce
4 small boneless skinless chicken breasts (1 lb.)
1 pkg. (1 lb.) baby carrots, cut in half
1/2 lb. fresh asparagus spears, cut into 2-inch lengths
2 Tbsp. KRAFT Asian Toasted Sesame Dressing
1 Tbsp. chopped fresh mint

Steps:

Heat oven to 375°F.
Mix ketchup and hoisin sauce until blended.
Coat chicken with ketchup mixture. Place chicken and vegetables in 13x9-inch baking dish sprayed with cooking spray. Drizzle dressing over chicken and vegetables.
Bake 18 to 20 min. or until chicken is done (165°F) and vegetables are crisp-tender, turning chicken after 10 min. Sprinkle with mint.

Nutrition Facts : Calories 250, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 27 g

HOISIN-GLAZED CHICKEN THIGHS

Hoisin-Glazed Chicken Thighs image

The Chinese, who know a thing or two about roasting sweet glazed meats and poultry, were the inspiration for this recipe's five-spice rub and glossy glaze.

Provided by debbie

Categories World Cuisine Recipes Asian

Time 30m

Yield 16

Number Of Ingredients 14

Ingredients

2 tablespoons Chinese five-spice powder
2 tablespoons Hungarian paprika
2 tablespoons coarse salt
1 tablespoon minced garlic
2 teaspoons ground black pepper
1 teaspoon dry mustard
16 skin-on, bone-in chicken thighs
1 cup hoisin sauce
¼ cup soy sauce
2 tablespoons honey
2 tablespoons dark sesame oil
2 tablespoons minced fresh ginger
2 teaspoons minced garlic
1 teaspoon Chinese five-spice powder

Steps:

Combine five-spice powder, paprika, salt, garlic, pepper, and mustard in a bowl. Rub over both sides of chicken.
Combine hoisin sauce, soy sauce, honey, sesame oil, ginger, garlic, and five-spice powder in a bowl to create the glaze.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Grill chicken, covered, turning once, until lightly browned, 4 to 6 minutes. Reduce heat to low. Continue cooking, covered and turning and brushing with the glaze every 5 minutes, until chicken is no longer pink in the middle, an additional 15 to 20 minutes.

Nutrition Facts : Calories 222.7 calories, Carbohydrate 11 g, Cholesterol 70.8 mg, Fat 10.6 g, Fiber 0.6 g, Protein 20.2 g, SaturatedFat 2.6 g, Sodium 1267.5 mg, Sugar 6.6 g

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

HOISIN MARINATED CHICKEN WITH NAPA SLAW

Hoisin Marinated Chicken with Napa Slaw image

Provided by Ming Tsai

Categories main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 18

Ingredients

4 chicken breasts, skin on with drummette
1/2 cup hoisin sauce
1 tablespoon sambal
1 bunch chopped scallions
1/2 cup red wine
1/4 cup minced garlic
1/4 cup minced ginger
1 teaspoon black pepper
1/2 cup fish sauce
1/2 cup rice wine vinegar
1/2 tablespoon chile flakes
1/2 bunch basil chiffonade
1/2 tablespoon sugar
Salt and black pepper to taste
3 cups napa cabbage chiffonade
1 cup carrots shredded
1 cup bean sprouts
1/2 cup scallions chopped

Steps:

Mix all ingredients together and marinate chicken, covered and refrigerated at least 4 hours, preferably overnight. On a hot grill, season chicken and cook through, about 8 minutes a side. Be careful not to burn the skin.
SLAW: In a bowl, whisk together fish sauce, vinegar, chile flakes, basil and sugar. Toss together the vegetables together and add to vinaigrette. Toss well and check for seasoning. This should rest for 10 minutes before serving.