Hoisin-Glazed Chicken With Cabbage Slaw

• 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

1. 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.
2. In a small bowl, whisk together the hoisin sauce, soy sauce, 1 t. of the rice vinegar, and the fish sauce (if using).
3. 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.
4. 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.

chicken cutlets, hoisin sauce, soy sauce, rice vinegar, rice vinegar, fish sauce, shredded green cabbage, red bell pepper, green bell pepper, scallions, fresh cilantro

Taken from www.food.com/recipe/hoisin-glazed-chicken-with-cabbage-slaw-295148 (may not work)