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Recipes
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Asian Chicken Wraps
Ingredients:
CHICKEN:
1/3 cup (79 ml) soy sauce
1/4 cup (59 ml) sriracha hot chili 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
Rice paper wrappers
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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. Pull meat from bones and discard bones. 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
TEST KITCHEN TIP: Let chicken cool 10 to 15 minutes before
shredding. After shredding, serve immediately or cover and
refrigerate. Serve cold chicken topped with coleslaw mixture and
peanut sauce in rice paper wrappers.
Visit www.foodsafety.gov for more information on safe internal
cooking temperatures.
13
9/26/14 1:15 PM
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