Chinese Chicken Coleslaw Food

CHINESE COLESLAW

Steps:

• Toss all vegetables and sesame seeds to combine. In small bowl, whisk dressing ingredients. Pour dressing over cabbage mixture; toss to coat. Cover and refrigerate for 2 hours before serving; toss again before serving.

CHINESE CHICKEN COLESLAW

Steps:

• Mix dressing ingredients in a small jar and store in refrigerator until ready to serve.
• Layer cabbage, celery, green onions and chicken; set aside.
• Add toasted sesame seeds and toasted almonds and top ramen noodles just before adding dressing.
• Toss and serve immediately for best flavor and "crunch" (although leftovers are a welcome lunch in my opinion).

CHINESE CHICKEN SALAD

Steps:

• Preheat oven to 350 degrees F.
• Combine 1 tablespoon soy sauce and 1/2 teaspoon sesame oil and brush onto chicken breasts. Arrange in a baking dish and bake until juices run clear, about 13 to15 minutes. Remove from oven, cool completely, and cut into 1/4-inch slices.
• In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange and sliced chicken. In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar, garlic, ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar and chili sauce. Pour dressing over salad and toss to combine. Divide among bowls and top each serving with 2 teaspoons toasted almonds.

CHINESE CHICKEN BURGERS WITH RAINBOW SESAME SLAW

Steps:

• For the rainbow sesame slaw: Combine the jicama, bell peppers, snow peas, rice wine vinegar, sesame oil, sesame seeds, soy sauce and sugar in a medium mixing bowl, tossing to combine. Set aside.
• For the Sriracha lime mayo: Combine the mayonnaise, Sriracha, lime zest and juice in a small bowl. Set aside.
• For the burger patties: Combine the chicken, scallions, soy sauce, sugar, sesame oil, lemongrass and garlic, gently mixing to incorporate. Divide the mixture into 6 patties and set aside. Heat a grill pan over medium-high heat, and brush with the vegetable oil. Place the patties on the grill and cook, turning once until done, 6 to 8 minutes per side. During the last few minutes of cooking, baste each burger with 1 tablespoon hoisin sauce.
• To assemble, spread about 1 tablespoon of the Sriracha lime mayo on each bun bottom and top. Place the patties on the bun bottoms, top with about 1/3 cup of the slaw, add the bun top and enjoy! These burgers are great served with sweet potato fries or sweet potato chips.

CHINESE CHICKEN SALAD

Steps:

• In a large salad bowl combine the chicken, lettuce, green onion, celery, nuts, seeds and noodles. Mix all together. Set aside.
• To Make Dressing: Put vinegar in a small bowl. Dissolve sugar and salt in vinegar before adding oil. Shake/Beat well.
• Add dressing to salad and toss to coat. Serve and enjoy!

PORTABLE CHINESE CHICKEN SALAD

Steps:

• Saute chicken in a large skillet until well browned. Place coleslaw in a large bowl, add chicken and set aside (or refrigerate if not serving soon).
• Break up ramen noodles into a small bowl; add almonds and set aside.
• In a small bowl combine the corn oil, vinegar, ramen seasoning packets and artificial sweetener. Mix well and set aside until ready to serve.
• When you arrive at your destination, add noodle mixture and dressing mixture to large chicken/coleslaw bowl and stir together. Serve with a smile!

CHINESE SLAW

Steps:

• 1. Toast sesame seed in oven for 10 minutes at 350 degrees.
• 2. Combine with Slaw, crumbled noodles, and almonds.
• 3. Combine dressing ingredients and mix well.
• 4. Pour dressing over salad just prior to serving.

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.

CHINESE CHICKEN COLESLAW SALAD

Steps:

• Place broccoli slaw, tangerines, chicken and radishes in a large salad bowl; set aside.
• Combine remaining ingredients and pour over salad; toss to coat.
• Yields 2 cups per serving.