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chicken hoisin sauce soy sauce sweet chili sauce sesame oil honey mustard red pepper ginger garlic lemon like romaine cabbage carrots green onions olive oil rice wine vinegar poppy seed sesame seeds whole wheat tortillas hoisin sauce soy sauce honey sesame seeds
Viewed: 63 - Published at: 7 years agoIngredients
- 1 lb boneless skinless chicken breast, rinsed and patted dry
- 12 cup hoisin sauce
- 14 soy sauce
- 14 cup Thai sweet chili sauce (like Mae Ploy or Thai Sweet Chili Sauce)
- 2 tablespoons sesame oil
- 2 tablespoons honey
- 2 teaspoons Dijon mustard
- 12 teaspoon crushed red pepper flakes
- 1 teaspoon ginger, freshly grated
- 1 garlic clove, minced
- 12 lemon, juiced
- 4 cups lettuce, chopped (like romaine, butter, etc.)
- 12 head cabbage, chopped
- 2 carrots, sliced
- 3 green onions, sliced
- 2 tablespoons olive oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon poppy seed
- 1 tablespoon sesame seeds
- 2 (8 inch) whole wheat tortillas
- 1 12 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 2 teaspoons sesame seeds
Method
- Preheat the grill to medium heat.
- Make the Asian BBQ sauce.
- In a small bowl whisk together the hoisin sauce, soy sauce, sweet Thai chili sauce, sesame oil, honey, Dijon mustard, crushed red pepper, ginger, garlic and lemon juice.
- Set aside and to be divided.
- Add the chicken to a bowl or gallon size zip lock bag and toss with 1/2 of the Asian BBQ sauce.
- Allow to marinate for about 20-30 minutes.
- Grill for 5 to 6 minutes per side or until the chicken is cooked through.
- Once the chicken is cooked, let rest for a few minutes and then cut into chunks.
- While the chicken is cooking preheat the oven to 375 degrees F. Cut the tortillas in whatever shape you prefer - triangle, circles, squares.
- Place the cut tortillas on a greased baking sheet.
- In a small bowl whisk together the 1 1/2 tablespoons hoisin sauce, 1 tablespoon soy sauce and 1 tablespoon honey.
- Brush the sauce all over the upside of the tortillas, sprinkle the tortillas with the sesame seeds.
- Bake for 5-8 minutes, just until the chips are browning on the edges.
- Watch closely so as not to burn.
- To make the salads, combine lettuce, cabbage, carrots and green onions in a large bowl and toss well with olive oil, rice wine vinegar, sesame seeds and poppy seeds.
- Add in chicken and toss well, then separate on to two plates or bowls.
- Drizzle the salads with the remaining Asian BBQ sauce and serve with the honey sesame crackers.
