Hoisin Chicken with Cabbage Slaw | CookOS

Hoisin Chicken with Cabbage Slaw

Name: Hoisin Chicken with Cabbage Slaw
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb boneless skinless chicken thighs, about 4 thighs total; ½ cup hoisin sauce; 1 cup jasmine rice; 1 (12 oz) bag cabbage slaw; 1 tsp toasted sesame oil; 2 tbsp mayonnaise; 1 tsp fresh lime juice; 2 tsp toasted sesame seeds; ½ tsp kosher salt; ½ tsp ground black pepper

This hoisin chicken with cabbage slaw is a 10-minute meal built on tender slow-cooked chicken thighs glazed in rich umami hoisin sauce, balanced by a bright sesame slaw. Only 8 ingredients deliver restaurant-quality flavor without the complexity.

🌍Chinese 🏷️Hoisin 🏷️Chicken thighs 🏷️Cabbage slaw 🏷️Sesame 10 ingredients or less

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Total

3h 10m

Servings

Difficulty

Medium

Est. Cost

$20–$33

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 lb boneless skinless chicken thighs, about 4 thighs total
½ cup hoisin sauce
1 cup jasmine rice
1 (12 oz) bag cabbage slaw
1 tsp toasted sesame oil
2 tbsp mayonnaise
1 tsp fresh lime juice
2 tsp toasted sesame seeds
½ tsp kosher salt
½ tsp ground black pepper

10 Ingredients

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Instructions

1
Season 1 lb chicken thighs with ½ tsp kosher salt and ½ tsp ground black pepper. In a Suvie pan, stir together chicken and ½ cup hoisin sauce. Place pan in the bottom zone of Suvie. Input settings and cook now or schedule.
2
Place 1 cup jasmine rice in the Suvie rice pot (black handles) and place inside the Suvie Starch Cooker, ensuring pot is centered on the hot plate. Input settings and cook now or schedule.
3
While the rice and chicken cook, prepare the slaw. In a large bowl, whisk together 1 tsp toasted sesame oil, 2 tbsp mayonnaise, and 1 tsp fresh lime juice until combined. Add the cabbage slaw mix and toss to combine. Season to taste with salt and pepper and set aside in the fridge until ready to serve.
4
After the cook, fluff the rice and divide between plates. Broil chicken for 6-8 minutes, or until fragrant and browned. Divide chicken and cabbage slaw between plates with the rice and garnish with sesame seeds just before serving.

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Tips & Notes

Pro tips

Don't skip the toasted sesame oil in the slaw—raw sesame oil tastes raw and bitter; toasted brings nutty depth that balances the rich chicken.
Toss the slaw just before serving to keep it crisp; mixing it too early releases water and makes it soggy by plating time.
Use boneless thighs for faster, even cooking; bone-in thighs add flavor but require longer cooking time.

Substitutions

Jasmine rice → basmati or white rice (neutral swap, slightly less floral aroma)
Toasted sesame oil → regular sesame oil in smaller amount or neutral oil (less depth but still works)
Cabbage slaw → shredded Napa cabbage or coleslaw mix (same freshness, slightly different crunch)
Mayonnaise → Greek yogurt or sour cream (lighter, tangier slaw)

Storage & make-ahead

Store cooked chicken and slaw separately in airtight containers for up to 3 days; reheat chicken gently and assemble fresh to preserve slaw crispness.

Common Questions

Can I use chicken breasts instead of thighs?

Yes, but thighs stay moister and more forgiving during slow cooking. If using breasts, reduce cook time and monitor closely to avoid drying out.

What can I substitute for hoisin sauce?

Soy sauce mixed with a bit of honey or ketchup works as a backup, though it won't replicate hoisin's full depth. Miso paste also adds umami richness.

Can I make this ahead?

Cook the chicken and slaw separately, then store both in airtight containers for up to 3 days. Reheat chicken gently and assemble fresh to keep slaw crisp.

How do I know when the chicken is done?

Chicken thighs are done when they reach 165°F at the thickest part or shred easily with a fork; they're forgiving and stay tender even slightly above this.