Tangy Asian Chicken And Coleslaw Rolls Recipes

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.

Steps:

• In a 3-qt. slow cooker, combine onion and garlic; top with chicken. In a small bowl, combine the ketchup, brown sugar, chili powder, lemon juice, basil, salt, pepper and pepper sauce; pour over chicken. Cover and cook on low until juices run clear, 4-5 hours. Remove chicken to a serving platter; keep warm. , Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with chicken.

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.

Steps:

• Combine 3 cups water, rice, and salt in a saucepan; bring to a boil. Reduce heat to low, cover saucepan, and simmer until liquid is absorbed, about 15 minutes. Remove saucepan from heat and let sit until rice is tender, about 5 minutes more.
• Place chicken breasts in a skillet and add soy sauce and 1 tablespoon water; turn heat to medium-high. Cover skillet and cook chicken, turning occasionally, until no longer pink in the center, about 20 minutes. Cut chicken into cubes.
• Combine coconut milk, sugar, and curry powder in a saucepan; bring to a simmer. Add mango to curry sauce and cook until heated through, about 5 minutes.
• Spoon rice into a bowl and top with sprouts, cashews, cilantro, green onions, and chicken. Drizzle mango curry sauce over chicken.