Best 3 Chicken And Asian Slaw Recipes

**Indulge in a Symphony of Flavors: Chicken and Asian Slaw - A Culinary Journey to the Orient**

Embark on a taste adventure with our delectable Chicken and Asian Slaw, a harmonious blend of succulent chicken, crisp vegetables, and a tantalizing dressing that captures the essence of Asian cuisine. This dish is a symphony of textures and flavors, featuring tender chicken strips, shredded cabbage, crunchy carrots, and a refreshing medley of herbs. Drizzled with a tangy and slightly sweet dressing infused with soy sauce, sesame oil, and rice vinegar, each bite offers a delightful balance of sweet, sour, and savory notes. Join us as we explore the culinary delights of this irresistible dish, with three variations to suit every palate.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN AND ASIAN SLAW

Chicken and Asian Slaw image

This meal is always a hit, and it goes together so quickly. Sesame ginger salad dressing adds refreshing flavor to this pairing of broiled chicken and an exotic homemade coleslaw. -Melissa Jelinek, Apple Valley, Minnesota

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

2 cups cubed fresh pineapple
2 cups sliced bok choy
2 cups shredded red cabbage
1/3 cup plus 1/4 cup sesame ginger salad dressing, divided
4 boneless skinless chicken breast halves (4 ounces each)

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.

Nutrition Facts : Calories 302 calories, Fat 13g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 433mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

FRIED CHICKEN SANDWICH WITH SRIRACHA AIOLI AND ASIAN SLAW

Fried Chicken Sandwich with Sriracha Aioli and Asian Slaw image

Provided by Food Network

Categories main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 39

Ingredients

Two 3-pound whole chickens
Kosher salt
2 ounces heavy cream
2 cloves black garlic
1 egg white
Soy sauce
Yuzu kosho
Canola oil, for frying
4 cups milk
5 eggs
4 cups all-purpose flour seasoned with salt, pepper and lime zest
12 ounces panko, pulsed in food processor
2 ounces Sriracha
1 ounce fish sauce
1 ounce ginger, peeled
1 ounce gochujang
1 ounce sesame oil
1 ounce rice vinegar
1 ounce yuzu kosho
1 ounce yuzu
1 clove garlic, blanched and shocked
6 ounces canola oil
2 carrots, julienned
1 head napa cabbage, julienned
1 bunch scallions, thinly sliced
1 ounce peanuts, toasted and roughly chopped
1 ounce fish sauce
1 ounce ginger, grated
1 ounce soy sauce
1 ounce rice wine vinegar
1 ounce fresh yuzu juice
1 ounce yuzu kosho
4 Yukon gold potatoes
Kosher salt
2 Fresno chiles, sliced
1 bunch cilantro leaves
1 green papaya, sliced
1 ounce toasted sesame oil
4 sesame seed buns

Steps:

For the chicken: Break down the chickens, removing all bones. Remove the tenders. Pound the breasts and thighs separately. Sprinkle all of the chicken pieces with salt.
Preheat the oven to 220 degrees F. In a food processor, puree the chicken tenders with the cream, garlic, egg white, a touch of soy sauce and some yuzu kosho until smooth. Using this mixture, glue the thigh and breast together like a sandwich. Cook the chicken for 30 minutes. Cool the chicken in the refrigerator.
Preheat a deep fryer with canola oil until a deep-frying thermometer inserted into the oil reaches 350 degrees F.
Beat the milk and eggs together for an egg wash. Dust the chicken in the seasoned flour, then dip in the egg wash and coat with the panko. Deep fry until golden brown and warm on the inside. Keep the oil hot for later use.
For the aioli: Put the Sriracha, fish sauce, gochujang, sesame oil, vinegar, yuzu kosho, yuzo and garlic in a blender. Blend while slowly adding the canola oil until thick. Transfer to a squirt bottle.
For the slaw: Place the carrots, cabbage and scallions in a bowl along with the peanuts. Marinate with the fish sauce, ginger, soy sauce, rice vinegar, yuzu juice and yuzu kosho.
For the chips: Peel and cut the potatoes using a mandoline into gaufrettes. Soak in cold water. Fry the potatoes golden brown, and then season with kosher salt.
Layer the aioli, fried chicken, some cilantro leaves, papaya slices and a drizzle of sesame seed oil on the buns, and serve with the chips on the side.

ASIAN CHICKEN BURGER, SPICY LEMONGRASS MAYO AND PICKLED SLAW

Asian Chicken Burger, Spicy Lemongrass Mayo and Pickled Slaw image

Make and share this Asian Chicken Burger, Spicy Lemongrass Mayo and Pickled Slaw recipe from Food.com.

Provided by Food.com

Categories Spicy

Time 55m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

1 cup mayonnaise
1 -2 tablespoon chili sauce, such as Sriracha
1 tablespoon bruised and finely minced lemongrass
1 lime (zest and juice)
kosher salt & freshly ground black pepper
1 1/2 lbs ground chicken, half dark and half white meat
2 tablespoons hoisin sauce
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
4 garlic cloves, minced
4 scallions, green and white parts minced
kosher salt & freshly ground black pepper
4 hamburger buns with sesame seeds, halved and buttered
1/4 cup rice wine vinegar
2 tablespoons toasted sesame oil
2 garlic cloves, minced
kosher salt and black pepper
2 tablespoons thinly sliced pickled ginger
3 cups napa cabbage, finely shredded
1/4 red bell pepper, thinly sliced

Steps:

For the spicy lemongrass mayo:.
Mix together the mayonnaise, chili sauce, lime zest and juice and lemongrass in a small bowl. Season with salt and pepper and set aside.
For the Asian chicken burger:.
Combine the chicken, hoisin, sesame oil, soy sauce, garlic and scallions in a large bowl. Mix together and form into 4 equal patties about 1/2-inch thick and 4 inches wide. This patty will be a bit wetter than your average patty because of the sauces and flavor in there. Sprinkle each side of the patties generously with salt and pepper. Create a small well in the center of each patty, using your thumb.
Cook your patties on the griddle over medium heat until golden brown on each side and 160 degrees F, 4 to 5 minutes per side. Because of the sugar content in these patties, they can burn easily so watch your heat. Let rest 5 minutes. Place your buns on the griddle and toast them.
For the slaw:.
Add the rice wine vinegar to a mixing bowl and whisk in the sesame oil and garlic. Season with salt and pepper. Add the ginger, cabbage and peppers and toss to coat with the dressing. Adjust the seasoning and let sit 20 minutes to let the flavors meld together before serving.
For assembling:.
Place some of the spicy lemongrass mayo on each side of the buns. Add the chicken patties and top with the Pickled Asian Slaw. Finish with the top bun and serve with additional slaw and mayo on the side.

Nutrition Facts : Calories 507.3, Fat 26.4, SaturatedFat 5.9, Cholesterol 146.5, Sodium 754.7, Carbohydrate 32.9, Fiber 3.2, Sugar 7.2, Protein 36

Tips:

For the best flavor, use a variety of vegetables in your slaw. Aim for a mix of crunchy and tender veggies, such as cabbage, carrots, bell peppers, and cucumbers.
Be sure to thinly slice the vegetables for the slaw. This will help them absorb the dressing better and make them easier to eat.
For the dressing, use a combination of mayonnaise, rice vinegar, soy sauce, and sesame oil. You can also add a little bit of honey or sugar to taste.
When cooking the chicken, be sure to cook it over medium heat until it is cooked through. This will help prevent the chicken from becoming dry or tough.
Serve the chicken and Asian slaw together over rice or noodles. You can also add a fried egg or some chopped peanuts for extra flavor.

Conclusion:

This chicken and Asian slaw recipe is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The slaw is light and refreshing, while the chicken is tender and flavorful. Together, they make a winning combination that is sure to please everyone at the table.