4 boneless, skinless chicken cutlets
1/3cup hoisin sauce
1T. low-sodium soy sauce
1T. plus 1 tsp. rice vinegar
2tsp. fish sauce (optional)
3cups shredded green cabbage
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
3 scallions, halved and cut into 4-inch strips
1/2cup fresh cilantro leaves

Heat broiler to high. Rinse the cutlets, pat dry with paper towels, and pound to an even thinness. Place in a broiler pan. In a small bowl, whisk together the hoisin sauce, soy sauce, 1 tsp. of the rice vinegar, and the fish sauce (if using). Transfer 2 T. of the glaze to a large bowl and stir in the remaining 1 T. rice vinegar. Add the cabbage, bell peppers, scallions, and cilantro and toss. Cover and refrigerate. Pour about 1 T. of the remaining glaze into a small bowl and set aside. Brush the chicken with the glaze that remains. Broil the chicken, brushing occasionally, until cooked through, 5 to 8 minutes. Spoon the reserved glaze over the top. Serve with the slaw.