SWEET AND SOUR PULLED CHICKEN SANDWICH
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h10m
Yield 2 to 4 servings
Number Of Ingredients 15
Steps:
- Combine the hoisin, sweet chili sauce, soy, mirin, ginger and sesame oil in a small pot. Bring to a gentle simmer, lower the heat and cook about 5 minutes. Add in the chicken and toss to combine.
- Meanwhile, toast the rolls in a skillet with a little butter until golden brown.
- Divide the chicken mixture among the bottom rolls and top with some Pickled Broccoli Slaw and sliced jalapeno. Add the top rolls and serve.
- Put the slaw in a medium heatproof bowl.
- Heat the vinegar, sugar, salt and 1 cup water in a small pot until boiling. Add the hot vinegar mixture to the bowl with the broccoli slaw. Let cool on the counter. Transfer to a resealable container and store in the refrigerator.
ASIAN CHICKEN SANDWICH
Turn the makings of an Asian Chicken Salad into this flavorful Vietnamese-style sandwich.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 10
Steps:
- In a medium bowl, toss together cabbage, carrots, lime juice, and soy sauce. Split a baguette lengthwise and scoop out most of the insides, then spread mayonnaise on both sides. Layer bottom half with chicken, cabbage mixture, cilantro and mint. Sprinkle with jalapenos, and place top half of baguette on sandwich. To serve, cut crosswise into 4 pieces.
Nutrition Facts : Calories 438 g, Fat 18 g, Fiber 4 g, Protein 29 g
SLOW-COOKER ASIAN PULLED CHICKEN SANDWICHES
Hoisin sauce, Sriracha sauce and Progresso™ chicken broth gives this moist, "pass-me-the-napkins" sandwich a spicy sweetness. It's topped with ultra-easy coleslaw for a fresh taste and addictive crunch.
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h30m
Yield 8
Number Of Ingredients 16
Steps:
- Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix broth, 1/3 cup of the hoisin sauce, the ketchup, honey, soy sauce, garlic, 1 tablespoon plus 1 teaspoon Sriracha, the gingerroot and 2 teaspoons sesame oil with whisk. Add chicken; toss to coat. Cover; cook on High heat setting 3 to 4 hours.
- During last 30 minutes of cook time, make coleslaw. In large bowl, beat rice vinegar, sugar, 2 teaspoons Sriracha and 1 teaspoon sesame oil with whisk. Add coleslaw mix; toss to coat. Cover and refrigerate 30 minutes, tossing occasionally.
- Remove chicken from slow cooker using slotted spoon. Remove sauce to another bowl. Place chicken on cutting board. Shred chicken using 2 forks, removing any bits of fat.
- Return chicken and 1 1/2 cups of the sauce to slow cooker. Stir in remaining 2 tablespoons hoisin; decrease to Low heat setting. Cook about 20 minutes or until thoroughly heated.
- Serve on buns; top with coleslaw. Serve with remaining sauce, if desired.
Nutrition Facts : Calories 440, Carbohydrate 40 g, Cholesterol 165 mg, Fat 2, Fiber 2 g, Protein 41 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 15 g, TransFat 0 g
ASIAN GRILLED CHICKEN
Quick and easy Asian marinated chicken thighs! Also great with chicken breast or flank steak. Marinate overnight for best flavor.
Provided by LoreleiLee
Categories World Cuisine Recipes Asian
Time 4h40m
Yield 4
Number Of Ingredients 9
Steps:
- Place the soy sauce, brown sugar, lime juice, orange juice, sweet chili sauce, chili-garlic sauce, garlic, and curry powder in a large plastic zipper bag. Seal and knead the bag with your fingers to mix all the ingredients and dissolve the sugar. Place the chicken thighs into the marinade, squeeze out the air from the bag, zip the bag closed, and refrigerate for 4 hours or overnight.
- Preheat an outdoor grill for medium-low heat; lightly oil the grate.
- Remove the chicken from the bag, pour the excess marinade into a small saucepan, and bring to a full boil for about 1 minute to sterilize the marinade.
- Grill the chicken thighs until they are no longer pink in the middle and show grill marks, about 25 minutes, basting them generously with the sterilized marinade as they grill.
Nutrition Facts : Calories 287.3 calories, Carbohydrate 23.6 g, Cholesterol 71.6 mg, Fat 12 g, Fiber 0.5 g, Protein 20.9 g, SaturatedFat 3.3 g, Sodium 1372.2 mg, Sugar 20.2 g
ASIAN CHICKEN CRUNCH WRAPS
My kids love all kinds of wraps and Asian foods. This is an easy go-to in our house that works for everyone. -Mary Lou Timpson, Colorado City, Arizona
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Bake chicken tenders according to package directions. Meanwhile, in a large bowl, toss coleslaw mix with chili sauce, green onions, cilantro and soy sauce., Arrange chicken down center of each tortilla; top with coleslaw mixture and peanuts. Fold sides of tortillas over filling and roll up. Cut each diagonally in half.
Nutrition Facts : Calories 519 calories, Fat 21g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 1250mg sodium, Carbohydrate 66g carbohydrate (19g sugars, Fiber 7g fiber), Protein 19g protein.
ASIAN STREET SANDWICH
Steps:
- In medium bowl, mix 2 tablespoons soy sauce, 1 tablespoon sugar, ginger, 1 tablespoon oyster sauce, chili garlic sauce, garlic, sesame oil and the pork slices. Transfer to a 1 gallon resealable plastic bag, remove all the air, seal and refrigerate for 4 to 5 hours.
- Heat the grill to high. Remove the pork from the marinade and arrange on the grill. Reserve the marinade. Grill for 5 minutes per side for medium doneness. Remove the pork from the grill to a platter.
- Pour the reserved marinade into a small saucepan over medium heat. Bring to a boil and let reduce until it starts to thicken, about 10 minutes. Drizzle the pork with the reduced marinade.
- In a nonreactive bowl, preferably glass, add the rice wine vinegar, the remaining 1 tablespoon brown sugar, mirin, the remaining 1 tablespoon soy sauce, and mix until the sugar is dissolved. Add the cucumbers and let marinate for 10 to 15 minutes.
- Heat a large heavy saute pan over low heat. Drizzle olive oil on the cut sides of the rolls and arrange, cut side down, in the pan to toast. In a small mixing bowl, add the mayonnaise, hot sauce, oyster sauce and sesame oil, and mix to combine. Let sit for 5 minutes, then coat each side of the rolls with about 2 tablespoons.
- Arrange the meat on each roll, and top with lettuce, marinated cucumbers and cilantro sprigs. Slice in half and serve.
ASIAN CHICKEN SALAD
A perfect salad for leftover BBQ, boiled, broiled or baked chicken. A very crunchy salad with a tasty sweet Asian-style dressing. The kids love it too! The Chinese rice noodles are of the cellophane type and can be found in the Asian section of most grocery stores. They are often in rectangle form and in clear packaging.
Provided by D
Categories Salad Green Salad Recipes
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.
- To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.
- In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.
Nutrition Facts : Calories 413.6 calories, Carbohydrate 39.2 g, Cholesterol 55 mg, Fat 18 g, Fiber 2 g, Protein 22.7 g, SaturatedFat 3.2 g, Sodium 224.6 mg, Sugar 6.3 g
CHINESE CHICKEN SANDWICH
Make and share this Chinese Chicken Sandwich recipe from Food.com.
Provided by Nancy Van Ess
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Place one lettuce leaf inside each pita half.
- In a small bowl stir together remaining ingredients.
- Fill pita halves with mixture. Wrap in plastic wrap and chill.
Nutrition Facts : Calories 210.2, Fat 3.3, SaturatedFat 0.5, Sodium 681.9, Carbohydrate 40.2, Fiber 6.4, Sugar 2.4, Protein 9
ORIENTAL CHICKEN SANDWICH
This easy-to-fix and tasty sandwich is from the *Best Ever Chicken* cookbook edited by Linda Fraser. Although the recipe calls for thinly-sliced sourdough bread, the introduction also notes "This sandwich filling is also good if you chop the chicken in small cubes and serve it in warmed pita bread." (Time does not include 15 minutes resting time.) *Enjoy* !
Provided by twissis
Categories Lunch/Snacks
Time 16m
Yield 2 Sandwiches, 2 serving(s)
Number Of Ingredients 9
Steps:
- Mix together the soy sauce, honey, sesame oil and garlic.
- Using a pastry brush, brush both sides of each chicken breast with the mixture and allow to rest for 15 minutes.
- Grill (see note below) chicken breasts for 3 to 4 minutes on each side until cooked through.
- Slice thinly and keep warm.
- Spread each slice of bread with 1 tablespoon of peanut butter.
- Arrange sliced chicken equally on two of the bread slices.
- Add equal amounts of the beansprouts and chopped red pepper on top of the chicken slices.
- Close the sandwich with the other slice of bread and serve immediately.
- NOTE: No grilling method was suggested but, in my opinion, they will all work equally well.
Nutrition Facts : Calories 727.4, Fat 23.7, SaturatedFat 4.8, Cholesterol 65.8, Sodium 1504.1, Carbohydrate 83.3, Fiber 6.2, Sugar 12.7, Protein 46.8
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