Recipe courtesy of Jeff Mauro
Sweet and Sour Pulled Chicken Sandwich
Getting reviews...
- Level: Easy
- Total: 1 hr 10 min (includes pickling and cooling times)
- Active: 25 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 512
- Total Fat
- 18 g
- Saturated Fat
- 6 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 5 g
- Sugar
- 21 g
- Protein
- 23 g
- Cholesterol
- 63 mg
- Sodium
- 1131 mg
- Level: Easy
- Total: 1 hr 10 min (includes pickling and cooling times)
- Active: 25 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 512
- Total Fat
- 18 g
- Saturated Fat
- 6 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 5 g
- Sugar
- 21 g
- Protein
- 23 g
- Cholesterol
- 63 mg
- Sodium
- 1131 mg
Ingredients
Pickled Broccoli Slaw:
Directions
- Combine the hoisin, sweet chili sauce, soy, mirin, ginger and sesame oil in a small pot. Bring to a gentle simmer, lower the heat and cook about 5 minutes. Add in the chicken and toss to combine.
- Meanwhile, toast the rolls in a skillet with a little butter until golden brown.
- Divide the chicken mixture among the bottom rolls and top with some Pickled Broccoli Slaw and sliced jalapeno. Add the top rolls and serve.
Pickled Broccoli Slaw:
Yield:
about 4 cups
- Put the slaw in a medium heatproof bowl.
- Heat the vinegar, sugar, salt and 1 cup water in a small pot until boiling. Add the hot vinegar mixture to the bowl with the broccoli slaw. Let cool on the counter. Transfer to a resealable container and store in the refrigerator.
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