Hamilton Beach 33540 Manual Del Usuario página 16

Birthdays, Showers, or Tea Parties
Asian Chicken Wraps
Ingredients:
CHICKEN:
1/3 cup (79 ml) soy sauce
1/4 cup (59 ml) sriracha sauce
2 tablespoons (30 ml) rice vinegar
2 teaspoons (10 ml) minced fresh garlic
1 teaspoon (5 ml) grated fresh ginger
4 pounds (1.8 kg) cut-up bone-in chicken pieces
PEANUT SAUCE:
1/2 cup (118 ml) chunky peanut butter
1/4 cup (59 ml) low-sodium soy sauce
2 tablespoons (30 ml) sliced green onion
2 tablespoons (30 ml) hot water
1 tablespoon (15 ml) sugar
2 teaspoons (10 ml) lime juice
2 teaspoons (10 ml) rice vinegar
1/8 teaspoon (0.6 ml) dried red pepper flakes
1/8 teaspoon (0.6 ml) grated ginger
1/8 teaspoon (0.6 ml) minced garlic
WRAPS:
2 cups (473 ml) already-shredded coleslaw mix
1/4 cup (59 ml) chopped cilantro
1/4 cup (59 ml) sliced green onion
Tortillas
16
(cont.)
Directions:
1. For chicken, combine soy sauce, siriracha sauce, rice vinegar,
garlic, and ginger.
2. Layer chicken and sauce in crock. Cover and cook on HIGH
3 to 4 hours or LOW 5 to 6 hours.
3. Remove chicken. Reserve sauce.
4. Shred chicken and stir in enough reserved sauce to moisten.
5. For peanut sauce, combine sauce ingredients in a small bowl.
Stir until well-blended.
6. To make wraps, toss shredded coleslaw with cilantro and
green onion in a large bowl.
7. Place chicken mixture on a tortilla; top with peanut sauce and
coleslaw mixture. Roll up and enjoy!
Serves: 8