Hoisin Chicken with Cabbage Slaw

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.

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.

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.

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.