Asian Inspired Chicken & Cabbage

I found a recipe online that sounded really good but I didn't have exactly the ingredients it called for plus it made more than one serving.  So, it was time to utilize my experience to make this recipe work within the realms of my pantry and smaller requirements.  It worked so well and was so good, I just had to share!

Steps I took to make this dish:

1. In a small bowl, mix 2-3 tablespoons (I measure by eye!) of Hoisen Sauce with about a teaspoon of minced garlic and a generous sprinkle of ginger
2. Spread this mixture over a boneless skinless chicken breast and place in a baking pan sprayed with cooking spray.
3. Bake in a 350 degree oven for about 30 minutes or until the internal temperature reaches 180 degrees on a meat thermometer.
4. While the chicken is cooking, coarsely chop about 1/4 cup of onion.
5. Heat about a tablespoon of cooking oil in a small frying pan and saute the onion.
6. Chop some cabbage into small pieces.  When the onion is soft, put the cabbage into the pan with it.
7. Stir often to prevent it from burning.  Cook until it softens - I like mine to still be a little crunchy.
8. Season with a bit of black pepper and a few dashes of soy sauce - I use the low sodium kind.
9. Plate up and enjoy!

This is a meal I will most definitely cook again!  Next time, I think I'm going to try wrapping the chicken in foil to cook.  The hoisen sauce burned a bit on the pan.  It was easily cleaned but I didn't enjoy the aroma! I also think that the chicken may maintain more moisture and cook a bit faster. 

SMALL LIVING TIP: When a recipe calls for something you don't have on hand, look for a substitute.  For example, this recipe called for bagged coleslaw mix.  I didn't have the bagged mix but did have a head of fresh cabbage.  Had I not had the minced garlic on hand, I'm sure a few shakes of garlic powder would have given the sauce a nice hint of garlic.