Grey is a fan of Asian Cuisine. I’m a fan of Mexican. Grey wants meat every night for dinner, I’m happy going vegetarian. Grey likes low carb, I want bread. Grey doesn’t mind if dinner takes three hours to make, I prefer it to take about…oh twenty minutes. But we both love these hoisin shredded chicken sandwiches.
They are perfect for us. Lots of veggies, light chicken, sprouted grain bread, a little Asian flair for Grey, and they take only about 45 minutes to make from start to finish for me ;). They’re pretty good without the buns… if you really want to lighten it up (the chicken can be served right over the cabbage.)
I’ve been trying out a lot of new recipes lately. I’ve also started school again, been going to lengths to keep our house in some sort of order, and loving the heck out of our squishy cheeked son. So…..I’ll be fashioning some of the recipes a bit more practical for
weeknights…every night with a six week old. I hope you enjoy these tasty sammies!
Hoisin Shredded Chicken Sandwiches
3 boneless, skinless chicken breasts
1 1/2 tsp cornstarch
3 tbsp rice vinegar
2 tsp granulated sugar
4 whole wheat hamburger buns, split (we like spouted grain!)
Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper. Place chicken breasts in pan and cook for about 10 minutes on each side. Remove from skillet, tent with aluminum foil and let rest while making the sauce. In the same pan, heat tbsp of olive oil over medium heat and add ginger. Cook stirring for 2 minutes. Add garlic and cook for additional 30 seconds. Remove from heat. Add ginger ale, chicken broth, hoisin sauce, and soy sauce. Stir with a whisk until the hoisin sauce dissolves. Turn the heat to medium-high and reduce sauce by half. Stir in the cornstarch and cook for an additional 5 minutes. On a cutting board shred chicken with 2 forks. Transfer the shredded chicken to the pan skillet with the sauce. Stir to combine and set stove at low to keep warm.
In a large bowl, whisk together rice vinegar, sugar, ginger, sesame oil, olive oil, lime juice, and jalapeno pepper. Set aside. Add the shredded cabbage, carrots, scallions, and cilantro. Toss well. Let the slaw sit for 10 minutes.
Toast hamburger bun halves until golden brown. Divide the bun halves across several plates and top each with shredded chicken and the slaw. Serve any extra slaw on the side, if desired.
Love, Grey & Brianna