ASIAN CHICKEN SANDWICH RECIPES

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ASIAN CHICKEN SANDWICH RECIPE | MARTHA STEWART



Asian Chicken Sandwich Recipe | Martha Stewart image

Turn the makings of an Asian Chicken Salad into this flavorful Vietnamese-style sandwich.

Provided by Martha Stewart

Categories     Chicken Recipes

Number Of Ingredients 10

2 cups shredded red cabbage
2 large carrots, grated
2 tablespoons fresh lime juice
1 teaspoon soy sauce
1 pound baguette
1/4 cup mayonnaise
2 cups shredded cooked chicken
1 cup fresh cilantro leaves
1 cup fresh mint leaves
2 jalapenos, thinly sliced

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, FatContent 18 g, FiberContent 4 g, ProteinContent 29 g

SLOW-COOKER ASIAN PULLED CHICKEN SANDWICHES RECIPE ...



Slow-Cooker Asian Pulled Chicken Sandwiches Recipe ... image

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

Total Time 4 hours 30 minutes

Prep Time 35 minutes

Yield 8

Number Of Ingredients 16

1/2 cup Progresso™ chicken broth (from 32-oz carton)
1/3 cup plus 2 tablespoons hoisin sauce
3 tablespoons ketchup
2 tablespoons honey
1 tablespoon soy sauce
3 cloves garlic, finely chopped
1 tablespoon plus 1 teaspoon Sriracha sauce or chili garlic paste
1 tablespoon plus 1 teaspoon grated peeled fresh gingerroot
2 teaspoons toasted sesame oil
3 lb boneless skinless chicken thighs (about 12 thighs)
3 tablespoons rice vinegar
1 tablespoon plus 1 teaspoon sugar
2 teaspoons Sriracha sauce
1 teaspoon toasted sesame oil
4 cups coleslaw mix (from 14-oz bag)
8 burger buns

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 , CarbohydrateContent 40 g, CholesterolContent 165 mg, FatContent 2 , FiberContent 2 g, ProteinContent 41 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 890 mg, SugarContent 15 g, TransFatContent 0 g

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