An Old Standby... Asian Chicken and Cabbage

I found this recipe a couple of years ago, in a old issue of Cooking Light Magazine (November 2002).  We have enjoyed it several times now and the only change I make is that I use fresh garlic cloves and fresh ginger root, instead of bottled minced garlic and bottled ground fresh ginger.

I seem to make it whenever there is coleslaw mix in the fridge that needs to be used!

I always halve the ingredients for the 2 of us as I don't think leftovers would be very good!

I suggest that you get all your ingredients and tools assembled before you get started cooking as it all comes together pretty quickly.

Asian Chicken and Cabbage

Makes 4 servings

• 2 tablespoons hoisin sauce
• 1 teaspoon bottled minced garlic
• 1 teaspoon bottled ground fresh ginger
• 4 (4-ounce)  skinless, boneless chicken breast halves
• Cooking spray
• 1 teaspoon vegetable oil
• 1/2 cup chopped onion
• 4 cups packaged coleslaw
• 1 teaspoon dark sesame oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper  

1. Preheat broiler.
2. Combine first 3 ingredients; 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.
3. While 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.
4. Place coleslaw mixture in a medium bowl. Add sesame oil, salt, and pepper, tossing to coat. Serve coleslaw mixture with chicken.

Per serving of 1 chicken breast half and 1/2 cup coleslaw mixture.
Weight Watchers P+ = 5.
Calories 189; Protein 28g; Carbohydrate 10g; Fat 4g; Fibre 2g.



Mix hoisin sauce with minced garlic and shredded ginger root.

Dice onion.

Coat chicken breasts on both sides with hoisin mixture and then place under hot broiler.

Saute onions and then add coleslaw mixture while chicken breasts are cooking.

The cabbage takes on a sheen and gets slightly translucent when cooked.

Transfer the cooked cabbage mixture to a bowl and toss with sesame oil and seasonings.

Serve with cooked chicken breasts.

White or brown rice makes a nice side dish.

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