Asian Barbecue Chicken Slaw Food

BBQ CHICKEN SLAW

Steps:

• Toss the cherry tomatoes in a small bowl with salt and pepper to taste. Set aside.
• Put the green pepper directly over a gas burner (you can also do this under the broiler). Cook, rotating every 1 to 2 minutes, until the skin begins to char. Transfer to a bowl, cover with plastic and let sit for 10 minutes. Peel off the skin, discard the core and seeds and slice the pepper into thin strips.
• In a large bowl, toss together the chicken, scallion whites and cabbage. Add the BBQ Vinaigrette and toss to coat. Season with salt and pepper.
• Transfer the slaw to a serving bowl. On top of the slaw, arrange neat little rows of the tomatoes, green pepper strips and bacon bits. Slice the reserved scallion tops and sprinkle over the slaw.
• In a medium bowl, whisk together the BBQ sauce, oil, vinegar and mustard until emulsified. Add salt and pepper to taste.

ASIAN BARBECUE CHICKEN SLAW

Steps:

• In a large bowl, whisk soy sauce, honey, 3 tablespoons oil and vinegar until blended. Pour half of the honey mixture into a small bowl; stir in barbecue sauce. Sprinkle chicken with pepper. In a large nonstick skillet heat remaining oil over medium-high heat. Add chicken; cook and stir until no longer pink, 4-6 minutes. Add barbecue sauce mixture; heat through., Meanwhile, whisk salad dressing into remaining honey mixture until blended. Add coleslaw mix, green onions, 3 tablespoons almonds and 2 teaspoons sesame seeds; toss to coat. Serve with chicken. Sprinkle servings with remaining almonds and sesame seeds.

EASY ASIAN-STYLE CHICKEN SLAW

Steps:

• Discard seasoning packet from noodles or save for another use. Break noodles into small pieces; place in a large bowl. Add chicken, coleslaw mix and green onions. Drizzle with salad dressing; toss to coat.

ASIAN BARBECUE CHICKEN SALAD

Steps:

• For the poppy seed dressing: Whisk sugar, rice vinegar, onion and mustard powder in a small bowl to blend. Gradually whisk in oil. Stir in poppy seeds. Season to taste with salt and pepper. (Can be made 1 week ahead. Cover and refrigerate.).
• For the Asian Barbecue Sauce: Whisk hoisin sauce, oil, honey, soy sauce, ginger, garlic and crushed red pepper in a small bowl to blend. (Can be made 1 day ahead. Cover and chill.).
• For the Croutons: Melt butter in a medium skillet over medium heat. Add garlic, basil and oregano and stir 1 minute. Add bread cubes and toss to coat. Sprinkle with salt and pepper. Saute until croutons are golden, about 12 minutes. Transfer to a plate to cool. (Can be made 3 hours ahead. Let stand at room temperature.).
• For Salad: Prepare barbecue to medium high heat. Sprinkle chicken with salt and pepper; brush with oil. Grill chicken until cooked through, about 5 minutes per side. Brush chicken with some Asian barbecue sauce. Grill 1 minutes longer per side. Transfer chicken to work surface; let stand 5 minutes. Cut crosswise into 1/2-inch thick strips.
• Place lettuce and croutons in large bowl. Toss with 1/2 cup dressing. Dived lettuce mixture among 4 plates. Garnish with tomatoes and grilled chicken strips. Drizzle chicken with barbecue sauce. Sprinkle with sesame seeds and serve.

ASIAN FRIED CHICKEN AND PHO SLAW

Steps:

• For the chicken: Combine the buttermilk, chili paste, onion powder, 1/2 teaspoon ginger and salt and pepper to taste in a bowl. Add the chicken and turn to coat; let sit.
• Mix the all-purpose flour, rice flour, semolina flour, cornstarch, curry powder, the remaining tablespoon ground ginger and salt and pepper to taste in a large bowl. Set aside.
• For the sauce: In a small pot, slowly heat the chili paste, hoisin and brown sugar until the sugar is dissolved. Remove from the heat and let stand at room temperature.
• For the pho slaw: In a small bowl, mix together the mayonnaise, chili paste, coconut milk, brown sugar, vinegar, mustard, ginger, lime juice and salt and pepper to taste. Whisk until blended.
• In a large bowl, mix together the bok choy, scallions, carrot, bean sprouts and red cabbage and toss together with your hands. Add the dressing and toss. Fold the noodles into the slaw. Set aside.
• Fill a large Dutch oven halfway with oil and slowly bring it up to 375 degrees F. Remove the chicken from the marinade and discard the marinade. Dredge the chicken in the flour mixture. Shake off the excess flour and fry, stirring occasionally, until golden on the outside and cooked through, about 5 minutes.
• Serve the chicken with the sauce on the side, or toss the chicken in the sauce. Serve with the pho slaw.

ASIAN BARBECUE CHICKEN SLAW RECIPE - (4.4/5)

Steps:

• In a large bowl, whisk soy sauce, honey, oil and vinegar until blended. Pour half of the honey mixture into a small bowl; stir in barbecue sauce. Sprinkle chicken with pepper. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook and stir 4-6 minutes or until no longer pink. Add barbecue sauce mixture; heat through. Meanwhile, whisk salad dressing into remaining honey mixture until blended. Add coleslaw mix, green onions, 3 tablespoons almonds and 2 teaspoons sesame seeds; toss to coat. Serve with chicken. Sprinkle servings with remaining almonds and sesame seeds. Yield: 4 servings. Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

CHINESE BARBECUED CHICKEN

Steps:

• Cut the chicken into quarters and rub each piece evenly with the salt.
• Combine the rest of the ingredients in a blender or food processor and puree them.
• Place the chicken in a resealable plastic bag and pour the marinade over.
• Squish around good so the marinade is evenly coating the chicken.
• Set aside to marinate at least 1 hour at room temperature, or refrigerate overnight.
• Preheat broiler, light a fire in an open gril or turn on your gas grill.
• When your chosen cooking method is hot, place the chicken on the grill and cook, over indirect heat, for about 45 minutes turning occasionally, or until meat is no longer pink near the joints.
• This is really good served with steamed jasmine rice and greens or stir-fried pea pods and mushrooms.

ASIAN BARBECUE CHICKEN

Steps:

• Combine first 6 ingredients in a large ziploc plastic bag, add chicken. Seal and marinate in refrigerator for 4 hours or overnight, turning ocacsionnally.
• Prepare grill.
• Remove chicken from bag, reserving marinade. Place marinade in a small saucepan. Bring to a boil, cook 1 minute.
• Place chicken on grill rack coated with cooking spray; grill 20 minutes or until done, turning and basting frequently with cooked marinade. Garnish with lime wedges and green onion tops, if desired.

ASIAN CHICKEN COLE SLAW

Steps:

• To prepare slaw, combine the first 7 ingredients in a large bowl.
• To prepare dressing, combine cider vinegar and next 6 ingredients in a small bowl.
• Stir and pour dresssing over the slaw: toss to coat.
• Cover and chill 1 hour.
• Sprinkle with slivered almonds and sesame seeds before serving.