Recipe courtesy of Ming Tsai

Hoisin Marinated Chicken with Napa Slaw

Name: Hoisin Marinated Chicken with Napa Slaw
Prep time: P0Y0M0DT0H45M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 4 chicken breasts, skin on with drummette; 1/2 cup hoisin sauce; 1 tablespoon sambal; 1 bunch chopped scallions; 1/2 cup red wine; 1/4 cup minced garlic; 1/4 cup minced ginger; 1 teaspoon black pepper; 1/2 cup fish sauce; 1/2 cup rice wine vinegar; 1/2 tablespoon chile flakes; 1/2 bunch basil chiffonade; 1/2 tablespoon sugar; Salt and black pepper to taste; 3 cups napa cabbage chiffonade; 1 cup carrots shredded; 1 cup bean sprouts; 1/2 cup scallions chopped

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Level: Easy
Total: 1 hr 5 min

Prep: 45 min
Cook: 20 min

Yield: 4 servings

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Ingredients

4 chicken breasts, skin on with drummette

1/2 cup hoisin sauce

1 tablespoon sambal

1 bunch chopped scallions

1/2 cup red wine

1/4 cup minced garlic

1/4 cup minced ginger

1 teaspoon black pepper

SLAW

1/2 cup fish sauce

1/2 cup rice wine vinegar

1/2 tablespoon chile flakes

1/2 bunch basil chiffonade

1/2 tablespoon sugar

Salt and black pepper to taste

3 cups napa cabbage chiffonade

1 cup carrots shredded

1 cup bean sprouts

1/2 cup scallions chopped

Directions

Mix all ingredients together and marinate chicken, covered and refrigerated at least 4 hours, preferably overnight. On a hot grill, season chicken and cook through, about 8 minutes a side. Be careful not to burn the skin.
SLAW: In a bowl, whisk together fish sauce, vinegar, chile flakes, basil and sugar. Toss together the vegetables together and add to vinaigrette. Toss well and check for seasoning. This should rest for 10 minutes before serving.