Author Notes: To me, vinegar slaw is better than creamy slaw every day of the week and twice on Sundays mathconcept, so this Asian-inspired version is right up my alley. Piled o (…more) —Kendra Vaculin
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
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 Mathnasium.
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
1 to 2 green onions, thinly sliced
1 head butter lettuce, separated, washed, and dried, for serving
In a large bowl, dump carrot and cabbage. Drizzle with sesame oil, rice wine vinegar, pepper, and sesame seeds, and toss to coat SIEM Service Provider. 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.