Cooking Light Asian Chicken and Cabbage

Great recipe my kids love by Cooking Light Magazine in November 2002

Asian Chicken and Cabbage
2 tbsp. hoisin sauce
1 tsp. garlic, minced
1 tsp. fresh ginger, grated
4 (4 oz. each) skinless, boneless chicken breast halves
Cooking spray
1 tsp. vegetable oil
½ c. chopped onion
4 c. packaged coleslaw
1 tsp. dark sesame oil
½ tsp. salt
½ tsp. black pepper

Preheat broiler.  Combine first 3 ingredients; spread evenly over both sides of chicken. Place chicken on a broiler pan coated with cooking spray; broil 6 min. on each side or until done.

While chicken cooks, heat vegetable oil in a large skillet over medium-high heat. Add onion; saute 2 min. Add coleslaw; saute 1 min. or until coleslaw begins to wilt.

Place coleslaw mixture in a medium bowl. Add sesame oil, salt, and pepper, tossing to coat. Serve coleslaw mixture with chicken. Makes 4 servings.

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