Author Notes
To me, vinegar slaw is better than creamy slaw every day of the week and twice on Sundays, so this Asian-inspired version is right up my alley. Piled onto a bed of super flavorful chicken and wrapped in a bright green lettuce leaf, the slaw is almost enough to make you forget that tacos exist. Almost. —Kendra Vaculin
Continue After Advertisement
Ingredients
- For chicken:
-
2 tablespoons
vegetable oil
-
2
cloves garlic, minced
-
1
whole roast chicken, store-bought or homemade, with the meat separated and cubed
-
2 tablespoons
soy sauce
-
1 tablespoon
oyster sauce
-
1 tablespoon
Hoisin sauce
-
1 teaspoon
sugar
-
1/2 cup
chicken stock
- For slaw and wraps:
-
1 1/2 cups
shredded carrot
-
1 1/2 cups
shredded purple cabbage
-
2 teaspoons
sesame oil
-
2 teaspoons
rice wine vinegar
-
fresh ground pepper
-
sesame seeds
-
1 to 2
green onions, thinly sliced
-
1
head butter lettuce, separated, washed, and dried, for serving
Directions
- For chicken:
-
In a saucepan over medium-low, heat the oil and the garlic. Once fragrant, add the chicken and stir.
-
In a medium bowl, whisk together remaining ingredients. Pour over chicken, stirring to coat. Cook until liquid has evaporated slightly.
- For slaw and wraps:
-
In a large bowl, dump carrot and cabbage. Drizzle with sesame oil, rice wine vinegar, pepper, and sesame seeds, and toss to coat. Top with green onions.
-
To make wraps, pile a spoonful of chicken and then a spoonful of slaw onto a butter lettuce leaf. Wrap and eat like a taco burrito animal person.
A fan of female driven comedies, a good beat, your hair today, and making foods for friends.
See what other Food52ers are saying.