Chicken And Asian Slaw Recipes

ASIAN CHICKEN SLAW WITH PASTA

Steps:

• Add the pasta to the boiling water and cook until it is tender but still firm to the bite, about 3 to 4 minutes. Drain the pasta and rinse it under cold water to cool it completely. Drain the pasta again, pat it dry and add it to the mixing bowl.
• Finely shred the cabbage and grate or finely chop the carrots. Roll the basil leaves up into tight cylinders and cut across them to create fine shreds and add them to the mixing bowl. Toss the salad with the dressing and adjust the seasoning if necessary.

ASIAN FRIED CHICKEN AND PHO SLAW

Steps:

• For the chicken: Combine the buttermilk, chili paste, onion powder, 1/2 teaspoon ginger and salt and pepper to taste in a bowl. Add the chicken and turn to coat; let sit.
• Mix the all-purpose flour, rice flour, semolina flour, cornstarch, curry powder, the remaining tablespoon ground ginger and salt and pepper to taste in a large bowl. Set aside.
• For the sauce: In a small pot, slowly heat the chili paste, hoisin and brown sugar until the sugar is dissolved. Remove from the heat and let stand at room temperature.
• For the pho slaw: In a small bowl, mix together the mayonnaise, chili paste, coconut milk, brown sugar, vinegar, mustard, ginger, lime juice and salt and pepper to taste. Whisk until blended.
• In a large bowl, mix together the bok choy, scallions, carrot, bean sprouts and red cabbage and toss together with your hands. Add the dressing and toss. Fold the noodles into the slaw. Set aside.
• Fill a large Dutch oven halfway with oil and slowly bring it up to 375 degrees F. Remove the chicken from the marinade and discard the marinade. Dredge the chicken in the flour mixture. Shake off the excess flour and fry, stirring occasionally, until golden on the outside and cooked through, about 5 minutes.
• Serve the chicken with the sauce on the side, or toss the chicken in the sauce. Serve with the pho slaw.

EASY ASIAN-STYLE CHICKEN SLAW

Steps:

• Discard seasoning packet from noodles or save for another use. Break noodles into small pieces; place in a large bowl. Add chicken, coleslaw mix and green onions. Drizzle with salad dressing; toss to coat.

ASIAN BARBECUE CHICKEN SLAW

Steps:

• In a large bowl, whisk soy sauce, honey, 3 tablespoons oil and vinegar until blended. Pour half of the honey mixture into a small bowl; stir in barbecue sauce. Sprinkle chicken with pepper. In a large nonstick skillet heat remaining oil over medium-high heat. Add chicken; cook and stir until no longer pink, 4-6 minutes. Add barbecue sauce mixture; heat through., Meanwhile, whisk salad dressing into remaining honey mixture until blended. Add coleslaw mix, green onions, 3 tablespoons almonds and 2 teaspoons sesame seeds; toss to coat. Serve with chicken. Sprinkle servings with remaining almonds and sesame seeds.

ASIAN CHICKEN COLE SLAW

Steps:

• To prepare slaw, combine the first 7 ingredients in a large bowl.
• To prepare dressing, combine cider vinegar and next 6 ingredients in a small bowl.
• Stir and pour dresssing over the slaw: toss to coat.
• Cover and chill 1 hour.
• Sprinkle with slivered almonds and sesame seeds before serving.

ASIAN STYLE CHICKEN RAMEN DINNER COLE SLAW

Steps:

• Sauté the chicken pieces in olive and sesame oils until browned. Drain and set aside.
• In a very large bowl, stir together the dressing ingredients well.
• Add the browned chicken and coleslaw mix or shredded cabbage to the dressing and toss well to coat. Set aside.
• Into a bowl, break up the ramen noodles into smaller pieces. In a saucepan, heat the amount of water according to package directions to a brisk boil and add the seasoning packets. Add the bowl of noodles all at once to the boiling seasoned water and cook, stirring occasionally, for 90 seconds. (You want the noodles slightly cooked, but not as limp as ramen will get if you cook it fully.) When noodles have cooked for 90 seconds, remove from heat and immediately drain.
• Add the semi-cooked drained ramen noodles to the coleslaw and toss again to combine well.
• Place salad in a large container and chill in refrigerator for at least 2 hours (it helps to cool and chill them if you stir the slaw a couple of times during chilling).
• Makes 4 entrée-size servings. You can always stretch this salad by adding additional meat or packages of ramen! We've even added more semi-cooked ramen the next day to the leftovers. :).
• Note: for folks who like their salad spicy, the addition of crushed red pepper is nice, or a bit of Tabasco in the dressing. A bit of minced fresh sweet basil is also nice in this recipe. My husband sometimes adds sliced black olives to his serving. I also use about a 1/2 cup of slivered almonds, because I love their taste and texture in the salad.
• Note #2: if you don't have yogurt, you can use sour cream instead, but yogurt is preferred.
• Note #3: if taking to a picnic or potluck and you're concerned about the mayo in it, you might consider using Vegenaise instead of regular mayo, which has no eggs in it. Tastes just like old fashioned mayo, but lower fat and no eggs. See http://www.followyourheart.com for more info.

SPICE-CRUSTED CHICKEN WITH ASIAN SLAW

Steps:

• Slice most of the way through each chicken breast lengthways, and open out like a book. Cover with cling film and gently beat with a rolling pin until flattened. Rub 2 tsp sesame oil all over the chicken.
• Roughly crush the chilli flakes, cumin seeds and peppercorns using a pestle and mortar. Add some salt and sprinkle over both sides of the chicken. Chill until you are ready to cook.
• In small bowl, mix the remaining sesame oil, sugar, soy sauce and lemon juice. Add the cabbage, onion and chilli to a large bowl, pour over half the dressing and mix well. Save remaining dressing to use as a dipping sauce for the chicken.
• Heat grill to high. Place the chicken on a baking tray lined with foil, grill for 3-4 mins on each side until cooked through. Serve with the slaw, lemon halves, a scattering of coriander and dipping sauce.

ASIAN COLESLAW WITH SHREDDED CHICKEN OR TURKEY

Steps:

• Whisk first 6 ingredients in large bowl to blend. Mix in chicken or turkey; let stand 5 minutes. Mix in cabbage, celery, onion and cilantro. Season with salt and pepper. Chill at least 1 hour and up to 3 hours to blend flavors, tossing occasionally.

CHICKEN AND ASIAN SLAW

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.