Asian Chicken and Cabbage

Yield: 8 (serving size: 3oz)
Source: Cooking Light, NOVEMBER 2002
Comments from a PA Kitchen: You don't need all that oil in the cabbage, so I doubled the cabbage and loved it (thus increasing the veggie portion without increasing the points of the dish. I HIGHLY recommend doing it this way if you try it. I think that the dark sesame oil might be kind of overwhelming for the amount of cabbage as written.) Still had plenty of flavor. Oh, and I added a dash of soy sauce to the cabbage while it was cooking. I cooked it till crisp tender. I served it with steamed vegetable dumplings that I buy frozen at a Korean market and some steamed green beans for a very filling dinner.


2 tablespoons hoisin sauce
1 teaspoon bottled minced garlic
1 teaspoon bottled ground fresh ginger (such as Spice World)
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.


Healthy Units: 4 per serving
CALORIES 189 (16% from fat); FAT 4.3g (sat 0.7g, mono 1.1g, poly 1.6g); PROTEIN 27.8g; CARB 9.5g; FIBER 2.1g; CHOL 66mg; IRON 1.4mg; SODIUM 505mg; CALC 52mg;

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