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Hoisin Chicken with Cucumber Salad Recipe

Hoisin Chicken with Cucumber Salad

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (44)

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Average Rating:

Total Reviews: 44

Showing 21-30 of 44

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  • on August 09, 2009

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    I haven't made this yet but went to check the sodium content on the Hoisin jar. A serving size is 1 TBS and contains 400 mg of sodium. That really adds up when you use 3/4 cup. But unless you plan on eating the 3/4 cup by itself I don't see that it is too much of a problem. I'm going to try it out. By the way, I had to post a rating or I couldn't add my comment. Sorry if I have offended anyone by skewing the overall ratings.

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  • on August 07, 2009

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    When nutritional stats are calculated, all ingredients are lumped together, including marinade. The marinade is not part of the finished, cooked chicken, so that inflates the sodium content. I think you can relax a bit about the high sodium count in the statistics since the marinade, for the most part, is not cooked.

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  • on August 04, 2009

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    May taste great, but that sodium content is a " silent killer". Way too much for adults with high blood pressure and for young children unexceptionable levels. Shame on FOOD NETWORK staffers on this one. Should come with warning label as some people don't check sodium level or are unaware how much is hidden in Asian cooking products such as Hoisin sauce. .

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  • on July 31, 2009

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    I love hoisin sauce, so thought I'd try this chicken recipe. I used chicken wings, and thought the sauce was just so-so. Not sure I'd make it again.

    However, I did love the cucumber salad. Used sweet onions instead of the red, and I couldn't stop eating it =

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  • on July 26, 2009

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    Love both the chicken and salad. I did add some sesame oil to the chiken marinate and baked it at 380 for about 40, flipping at 20 min. Then I broil it on hi at the end for about 5 - 10 min. As for the Salad, I added a bunch of cilantro and it's amazing : Thank you for a great recipe!

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  • on July 25, 2009

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    I love sauces that just involve the blender/food processor! So easy. I also used boneless/skinless breasts and it worked just fine. Husband declared this was a recipe to keep, even though he's not crazy about cucumbers.

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  • on July 23, 2009

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    Kudo's for adding the nutritional information! I love love love that. I wish foot network did that on more of their dishes!

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  • on July 21, 2009

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    I made this salad on a very hot summer day when I really didn't feel like doing much of anything. So easy. I don't use red onions because they are too pungent so I used sweet yellow ones. I've now made it a couple times. Once I added a little fresh minced mint leaves and once I added some fresh dill , both from my garden. Great all ways.

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  • on July 20, 2009

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    I bought the magazine in an airport and read the recipe on the flight home to a garden with overgrown cucumbers. I peeled and seeded them rather than using seedless and used oniions from the garden. Had no hoisin sauce so I served it with Sandra's margarita chicken from the same magazine. Wow! I kept adding extra cucumbers as it disappeared quickly. This has already been added to our family favorites cookbook and I will use it often. Plan to try several more recipes and subscribe to the magazine too.

    Nancy

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  • on July 17, 2009

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    My family LOVES take-out Chineese, but this can be expensive. This recipe was take-out quality in terms of flavor and freshness. The chicken was delicious and we loved, loved, loved the cucumber salad. I used a extra piece of the cooked chicken to add to some fried rice and the meal was delicious.

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