Friday, February 1, 2013

That time I actually posted a recipe... [Asian BBQ Chicken Flatbreads}

So with this crazy busy life, I haven't had much time to blog. I'm sure you've gathered that. This also means I haven't had much time to cook. Does that mean we haven't been eating? Oh no - it just means we've been eating a lot of frozen pizza, easy paninis, and Schwan's chicken pot pies. (Oh how I love the Schwan man.)

As it turns out, I returned from my run this morning to find out we had a 2-hour delay due to the wind chill. Best thing ever. Even better, the 2-hour delay turned into an entire day off. Which means I get an entire day to play catch up and even some extra free time to myself. Woo hoo! 

It just so happens that I actually cooked dinner on Monday night, and it was so delicious that I actually took a picture. And now I even have time to blog about it!

One of my Business Man's favorite things to eat is pulled BBQ pork or chicken. I stumbled across a recipe for Asian BBQ sauce, so I thought I'd give it a try. Sweet & spicy with a bit of a zing, it was SO good. I don't know how else to describe it. 

I thought it'd be weird to serve Asian flavors on a regular bun, so I picked up some flatbread. Then I decided it needed some sort of crispy, cool contrast, so I threw together some tangy Asian slaw to go on top. Perfect!

Off to enjoy some daytime television... :)

Asian BBQ Chicken Flatbreads
Servings/Yield: 4-6 servings
  • For the chicken
    • 6 tablespoons hoisin sauce
    • 2 tablespoons rice vinegar
    • 1 tablespoon soy sauce
    • 1 tablespoon honey
    • cup minced shallot
    • 2 teaspoons minced garlic
    • 1 tablespoon minced fresh ginger
    • pinch cinnamon
    • pinch cloves
    • pinch cayenne pepper
    • cup sugar
    • 3 cups cooked & shredded chicken
  • For the slaw
    • 16-oz bag coleslaw lettuce
    • 4-5 green onions, thinly sliced
    • 2 tablespoons soy sauce
    • juice from 1 lemon
    • 2 tablespoons vegetable oil
    • 1 tablespoon rice vinegar
    • 1 tablespoon brown sugar
    • 1 teaspoon Asian sesame oil
    • salt & pepper, to taste
    • cup golden raisins
  • flatbreads, pitas, or naan
To prepare chicken, combine hoisin sauce, rice vinegar, soy sauce, honey, shallot, garlic, ginger, and spices in a small bowl. Spread sugar into the bottom of a heavy saucepan over medium-low heat. Cook, swirling pan occasionally, until sugar caramelizes and turns golden brown. Tilt pan to side and stir in sauce mixture, stirring constantly. (Sugar will likely harden - that's ok.) Return pan to medium-low heat, and cook, stirring occasionally until sugar dissolves and mixture has thickened. Fold in chicken and cook until heated through.

Meanwhile, prepare the slaw. Combine soy sauce, lemon juice, vegetable oil, brown sugar, sesame oil, and salt & pepper; mix until smooth. In medium bowl, toss together coleslaw and green onions with the dressing. (Start with just half the dressing, adding more as desired.) Fold in raisins.

To assemble sandwiches, heat pita until warm. Serve chicken on pita and top with slaw.


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