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Ingredients

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Directions

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  • In a small bowl whisk together the hoisin sauce, honey, lime juice, and 1 tablespoon of the oil. Remove 1/4 cup of the mixture to another small bowl; set aside. Lightly brush both sides of chicken cutlets with the remaining hoisin mixture.

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  • Heat the remaining 1 tablespoon oil in a 12-inch skillet over medium-high heat. Place the chicken cutlets in the pan. They should not be touching. (If there is not enough room in the pan to cook the cutlets all at once, saute them in batches.) Cook the cutlets for 2 to 3 minutes per side, depending on the thickness. The cutlets should be glossy brown and cooked through.

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Instructions Checklist
  • Transfer to a cutting board. Slice the chicken cutlets and serve over rice drizzled with reserved hoisin mixture. Makes 4 servings.

Tips

if you can't find chicken cutlets, place plastic wrap over 1 pound skinless boneless chicken breast halves and pound with the flat side of a meat mallet to 1/4-inch thickness.

Nutrition Facts

336 calories; 9 g total fat; 1 g saturated fat; 3 g polyunsaturated fat; 5 g monounsaturated fat; 66 mg cholesterol; 273 mg sodium. 353 mg potassium; 32 g carbohydrates; 2 g fiber; 8 g sugar; 29 g protein; 49 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 14 mg niacin equivalents; 1 mg vitamin b6; 12 mcg folate; 0 mcg vitamin b12; 30 mg calcium; 1 mg iron;

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