Tangy Asian Chicken And Coleslaw Rolls Recipes

ASIAN CHICKEN CRUNCH WRAPS

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.

25 BEST ASIAN CHICKEN FOODS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an Asian chicken recipe in 30 minutes or less!

ASIAN CHICKEN SLAW WITH PASTA

Steps:

• Add the pasta to the boiling water and cook until it is tender but still firm to the bite, about 3 to 4 minutes. Drain the pasta and rinse it under cold water to cool it completely. Drain the pasta again, pat it dry and add it to the mixing bowl.
• Finely shred the cabbage and grate or finely chop the carrots. Roll the basil leaves up into tight cylinders and cut across them to create fine shreds and add them to the mixing bowl. Toss the salad with the dressing and adjust the seasoning if necessary.

CHICKEN AND ASIAN SLAW

Steps:

• Preheat broiler. In a large bowl, combine pineapple, bok choy, cabbage and 1/3 cup salad dressing; toss to coat., Place chicken in a 15x10x1-in. baking pan. Brush both sides of chicken with remaining salad dressing. Broil 3-4 in. from heat 4-5 minutes on each side or until a thermometer reads 165°., Divide slaw among four bowls. Slice chicken; arrange over slaw. Serve immediately.

TANGY ASIAN CHICKEN AND COLESLAW ROLLS

Steps:

• Heat oven to 375°F
• Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray.
• Cut each loaf of dough crosswise into 4 pieces to make rolls.
• Place rolls, seam side down and 2 inches apart on cookie sheet.
• Bake 12 to 16 minutes or until golden brown.
• Remove from cookie sheet to cooling rack; cool completely.
• While oven is warm, toast almonds in ungreased shallow pan 3 to 4 minutes, stirring occasionally, until slightly golden.
• Meanwhile, in small bowl, beat remaining ingredients except chicken and coleslaw with wire whisk.
• In medium bowl, mix chicken, coleslaw and almonds.
• Add apricot vinaigrette; mix thoroughly.
• Cut each roll horizontally almost to other side.
• Fill each roll with 1/2 cup coleslaw mixture.
• Serve immediately.

FRIED CHICKEN SANDWICHES WITH TANGY COLESLAW AND SPICY MAYO

Steps:

• For the tangy slaw: Whisk together the vinegar, sugar, celery salt and pepper in a small bowl until combined. Stir in the mayo until incorporated. Add the scallions and green and red cabbage and toss to coat. Set aside, or refrigerate for up to 4 hours in advance.
• For the spicy mayo: Whisk together the mayonnaise and hot sauce in a small bowl. Taste and add more hot sauce depending on how spicy you like it. Refrigerate in an airtight container for up to a week.
• For the fried chicken: Mix the yogurt, 1 teaspoon of the paprika, garlic and 1/2 teaspoon salt together in a large bowl. Add the chicken cutlets and coat evenly. Let the chicken sit in the marinade for about 15 minutes at room temperature or up to 2 hours refrigerated.
• Once the chicken has marinated, pour about 2 inches of oil in a deep 10-inch cast-iron skillet and place over medium-high until it registers 350 degrees F on a deep-fry thermometer. Line a sheet pan with paper towels.
• While the oil heats, whisk together the flour, onion powder, remaining 1/2 teaspoon paprika, 1/2 teaspoon salt and the black pepper in a small shallow dish. Remove the cutlets from the yogurt, allowing any excess yogurt to drip off, and dredge the cutlets in the flour mixture.
• Carefully add the dredged chicken to the hot oil and fry until the chicken is deeply golden brown on both sides and cooked through, 7 to 8 minutes, flipping the cutlet about halfway through the cooking time. Drain on the paper towels and immediately sprinkle the chicken with more salt to taste.
• Toast the burger buns until golden brown. Spread 1 tablespoon of the mayo over the top and bottom of each bun. Place a piece of fried chicken on each bottom bun, top that with slices of tomato and some slaw and cover with the top buns. Serve immediately.