Friday, December 2, 2011

Asian Chicken and Cabbage

If you don't like Gardein chicken, try this easy hoisin sauce rub over tofu or tempeh, and serve alongside the cabbage mixture instead.  Whatever vegan protein you choose, it's a speedy and flavorful dinner, thanks to a few shortcuts like bottled minced garlic and packaged coleslaw.

  • 2 tablespoons hoisin sauce
  • 1 teaspoon bottled minced garlic
  • 1 teaspoon bottled ground fresh ginger
  • 4 Gardein Tuscan chicken breasts (without sauce)
  • Cooking spray
  • 1 teaspoon canola 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. Combine the hoisin sauce, garlic, and ginger, and spread evenly over the Gardein chicken.  Place the chicken in a broiler pan coated with cooking spray and broil for 6 minutes on each side.

2. Meanwhile, heat the canola oil in a large skillet over medium-high heat.   Add the onion; saute for 2 minutes.  Add the coleslaw; saute for 1 to 2 minutes - the coleslaw should be just starting to wilt.

3. Place the coleslaw mixture in a bowl and add the sesame oil, salt, and pepper; toss to coat.  Serve the chicken alongside the coleslaw mix.

Nutrition Info:
4 servings (1 chicken breast, 1/2 cup coleslaw mixture), Calories 189 

Tasting Notes:
This was a good but not great dinner as is, but could easily be tweaked.  The cabbage was too salty and peppery, though the sesame taste was just right, so I would decrease the seasonings next time.  The Gardein cooked wonderfully under the broiler, but I would increase the components of the sauce for stronger hoisin and ginger flavor.  The hoisin chicken and sesame cabbage did pair really nicely together, though, so with a couple tweaks this dish is a keeper.


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