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
CHINESE CHICKEN SALAD SANDWICHES
Make and share this Chinese Chicken Salad Sandwiches recipe from Food.com.
Provided by Lvs2Cook
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Mix dressing of soy sauce, vinegar, oils, ginger, sugar and mustard. Add chicken, onions and pea pods. Toss well. Chill at least 4 hours to blend flavors.
- Fill each roll with lettuce and chicken salad. Sprinkle with sesame seeds.
- Serve with crispy noodles if desired.
Nutrition Facts : Calories 681.7, Fat 34.1, SaturatedFat 6.3, Cholesterol 127, Sodium 1089.5, Carbohydrate 38.4, Fiber 2.6, Sugar 5.7, Protein 53.4
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
GENERAL TSO'S CRISPY CHICKEN SANDWICH
Provided by Jeff Mauro, host of Sandwich King
Time 4h
Yield 4 servings
Number Of Ingredients 33
Steps:
- For the marinade and chicken: In a bowl, whisk together the hoisin, vinegar, soy sauce, sugar and cornstarch. Transfer 1/4 cup of the mixture to a ziptop bag and add the chicken thighs. Marinate, refrigerated, for at least 3 hours, but ideally overnight. Reserve the remaining hoisin mixture to make the General Tso's sauce.
- For the crispy chicken: In a large Dutch oven, heat the oil until a deep-frying thermometer registers 350 degrees F.
- In a pie dish or shallow bowl, whisk together the buttermilk and eggs. In a separate pie dish or shallow bowl, whisk together the cornstarch and self-rising flour. Mix 3 tablespoons of the buttermilk-egg mixture into the flour mixture; lightly whisk to work the buttermilk into the dredge to create crispy, craggly little bits.
- Dunk the chicken first in the buttermilk-egg mixture, then dredge in the flour mixture to coat thoroughly. Gently drop the chicken into the oil, in batches if necessary, and fry until golden brown and the interior registers 160 degrees F, 8 to 10 minutes.
- For the General Tso's sauce: Meanwhile, heat the oil in a medium saucepot over medium-low heat. Add the ginger, Szechuan peppercorns and garlic and saute until fragrant, about 1 minute; do not burn. Add the reserved hoisin mixture, bring to a simmer and simmer until thickened, 5 to 8 minutes.
- While the fried chicken is still hot, submerge it in the warm sauce to coat.
- For the sandwich build: Heat a griddle or skillet over medium heat. Split the rolls in half and butter the insides. Griddle or toast until golden brown.
- Place a dunked chicken thigh on each roll and top with a nice sprinkle of toasted sesame seeds. Top with the Chinese Slaw and Chinese Hot Mustard.
- In a large bowl, toss together the green onions, carrots, cabbage and chile. In a small bowl, combine the vinegar, soy sauce, sugar and sesame oil. Stir until the sugar dissolves, then pour over the cabbage mixture. Toss until the slaw is coated. Let the flavors meld for at least 30 minutes.
- Whisk the boiling water and mustard together in a bowl. Let cool completely.
- Mix in the mayonnaise and garlic, then season with salt and pepper if desired.
CHINESE CHICKEN SALAD
The greatest chicken salad, especially if your clan isn't crazy about the usual soy flavored dressing.
Provided by Ann Black
Categories Salad Green Salad Recipes
Yield 6
Number Of Ingredients 11
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!
Nutrition Facts : Calories 517.4 calories, Carbohydrate 38.8 g, Cholesterol 48.1 mg, Fat 31.6 g, Fiber 6.4 g, Protein 23.9 g, SaturatedFat 5.2 g, Sodium 756.8 mg, Sugar 13.9 g
CHINESE CHICKEN SALAD
Provided by Marian Burros
Categories dinner, lunch, weekday, main course
Time 20m
Yield 6 sandwiches
Number Of Ingredients 12
Steps:
- Combine ginger, sesame paste, garlic, chili paste, sugar and soy sauce in food processor and process until mixture is blended.
- Spoon mixture into mixing bowl and stir in scallions and coriander.
- Mix in chicken and red pepper and adjust seasonings.
- Wrap tortillas in aluminum foil and warm in oven or toaster oven set at 400 degrees for about 5 minutes.
- Spread one teaspoon of hoisin sauce over each tortilla; spoon 1/2 cup of chicken salad down the center of each tortilla and roll.
Nutrition Facts : @context http, Calories 191, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 6 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 478 milligrams, Sugar 4 grams, TransFat 0 grams
ASIAN CHICKEN SALAD WRAPS
Packed with cabbage and carrots, these Asian chicken wraps feature a fantastic homemade dressing. They'll be a yummy, nutritious lunch or dinner any time of year. -Jason Brannon, Conway, Arkansas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the chicken, green onions, cabbage and carrot. For dressing, in a small food processor, combine the vinegar, oil, honey, water, garlic, ginger and pepper. Cover and process until blended. Add cilantro; cover and process until chopped. Pour over chicken mixture; toss to coat., Place a lettuce leaf on each tortilla; top with chicken mixture. Roll up tightly.
Nutrition Facts : Calories 370 calories, Fat 13g fat (1g saturated fat), Cholesterol 60mg cholesterol, Sodium 503mg sodium, Carbohydrate 34g carbohydrate (11g sugars, Fiber 3g fiber), Protein 26g protein.
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
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