Dinner's ready by the time you get home! Enjoy these hearty chicken sandwiches - perfect for Asian cuisine.
packages (20 ounces each) boneless, skinless chicken thighs (about 24 thighs)
envelope (1 ounce) stir-fry seasoning mix
cup stir-fry sauce
cups coleslaw mix
Place chicken in 3 1/2- to 4-quart slow cooker. Mix seasoning mix (dry), ketchup and stir-fry sauce; pour over chicken.
Cover and cook on low heat setting 6 to 7 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut and chicken is tender.
Pull chicken into shreds, using 2 forks. Stir well to mix chicken with sauce. To serve, place 1/4 cup coleslaw mix on roll and top with chicken. Chicken mixture will hold on low heat setting up to 2 hours.
Stir-fry sauces are available in many varieties, from salty to sweet and mild to hot and spicy. Look for them in the Asian-foods section of your supermarket. The sauces are usually made from soy sauce, sesame oil, garlic and various spices.
Up the flavor factor by replacing the regular ketchup with one of the new hot and spicy or mesquite-flavored ketchups currently available.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Sandwich
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
Exchanges:2 Starch; 1 Vegetable; 3 Lean Meat;
Carbohydrate Choice1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.