Asian Coleslaw With Shredded Chicken And Chili Mayonnaise Recipe Recipe

Name: Asian Coleslaw With Shredded Chicken And Chili Mayonnaise Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. soy sauce; 1 x boneless, skinless chicken breast piece; 1 c. oil, peanut preferred, for frying; 4 c. coarsely shredded napa cabbage; 1/2 bn Chinese broccoli, coarsely shredded to yield 3 c.; 3 1/2 ounce wonton wrappers, finely shredded; 1 med carrot, peeled and sliced into thin coins to yield 3/4 c.; 1 piece of ginger, 1 oz, peeled and finely sliced into discs to yield 1/4 c.; 2 x cloves garlic, peeled, halved lengthwise, green sprout removed and finely sliced crosswise to yield 1 1/2 Tbsp.; 1/2 tsp salt; 1/2 tsp sugar; 1 c. coarsely minced coriander leaves, plus whole leaves for garnish; 1 1/2 c. chili mayonnaise (recipe follows)

Servings: persons

1 Tbsp. soy sauce
1 x boneless, skinless chicken breast piece
1 c. oil, peanut preferred, for frying
4 c. coarsely shredded napa cabbage
1/2 bn Chinese broccoli, coarsely shredded to yield 3 c.
3 1/2 ounce wonton wrappers, finely shredded
1 med carrot, peeled and sliced into thin coins to yield 3/4 c.
1 piece of ginger, 1 oz, peeled and finely sliced into discs to yield 1/4 c.
2 x cloves garlic, peeled, halved lengthwise, green sprout removed and finely sliced crosswise to yield 1 1/2 Tbsp.
1/2 tsp salt
1/2 tsp sugar
1 c. coarsely minced coriander leaves, plus whole leaves for garnish
1 1/2 c. chili mayonnaise (recipe follows)

1
Bring 1 qt water to a boil in a saucepan.
2
Add in soy sauce and chicken breast.
3
Adjust heat to a simmer and poach breast till cooked through, about 10 min.
4
Drain.
5
When breast is cold sufficient to handle, shred meat by hand.
6
Heat oil in a wok.
7
Fry separately till crisp, then drain and place on paper towels the cabbage (in 2 batches), broccoli (in 2 batches), wontons, carrot, ginger and garlic (cook carrots 2 min, add in ginger, cook 1 minute, add in garlic and cook till golden brown).
8
Combine in a bowl and season to taste with salt and sugar.
9
Add in shredded chicken to fried ingredients, toss and portion onto plates.
10
Garnish with coriander and serve with chili mayonnaise on the side.
11
Three or possibly four servings.
12
Note: To prepare chili mayonnaise, add in the following to 1/2 c. of prepared mayonnaise: 3/4 tsp.
13
chili oil; 1 tsp.
14
each chopped ginger, chopped garlic and soy sauce; 2 tsp.
15
rice vinegar.
16
Stir well.

1107

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 Tbsp. soy sauce, 1 x boneless, skinless chicken breast piece, 1 c. oil, peanut preferred, for frying, 4 c. coarsely shredded napa cabbage, and more.

Yes, Asian Coleslaw With Shredded Chicken And Chili Mayonnaise Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asian Coleslaw With Shredded Chicken And Chili Mayonnaise Recipe

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