ASIAN PULLED CHICKEN RECIPES
SLOW-COOKER ASIAN PULLED CHICKEN SANDWICHES RECIPE ...
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
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
ASIAN PULLED CHICKEN SALAD RECIPE | BBC GOOD FOOD
Pull apart a ready-roasted chicken to whip up this healthy, vibrant, low-calorie dish in just 20 minutes
Provided by Emily Kydd
Categories Dinner, Lunch, Supper
Total Time 20 minutes
Prep Time 20 minutes
Yield 5
Number Of Ingredients 9
Steps:
- Combine the dressing ingredients in a small bowl and set aside.
- Remove all the meat from the chicken, shred into large chunks and pop in a large bowl. Add the cabbage, carrots, spring onions, chillies and half the coriander. Toss together with the dressing and pile onto a serving plate, then scatter over the remaining coriander and peanuts.
Nutrition Facts : Calories 352 calories, FatContent 19 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 14 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 5 grams fiber, ProteinContent 29 grams protein, SodiumContent 0.8 milligram of sodium
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