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
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
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
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.
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
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