Ingredients

The following ingredients have 6 Servings
  • 1/4 c sherry
  • 1/4 c reduced sodium soy sauce
  • 1/4 c hoisin
  • 1 T brown sugar
  • 4 large cloves garlic (minced)
  • 1 t Sriracha
  • 1/2 t Chinese 5-spice
  • 1/2 t onion powder
  • 1/4 t ground ginger powder
  • 3 T honey
  • 1 T sesame oil
  • 6 large chicken thighs (skinless)
  • 12 slider rolls
  • Red Cabbage Slaw (recipe follows)
  • 2 T peanut butter
  • 1 T Chinese spicy mustard
  • 1 T toasted sesame oil
  • 1 T reduced sodium soy sauce
  • 1/4 t ground ginger
  • 2 t honey
  • juice of 1 lime
  • 1/2 medium head red cabbage (thinly sliced)
  • 1/4 c chopped fresh cilantro
  • 4 scallions (green and white parts, thinly sliced on the diagonal)
  • 3 T roasted peanuts (chopped)

Instruction

  • In a crock-pot, combine all ingredients up to and including the sesame oil. Whisk until smooth. Add the chicken and cook on low, 6-8 hours.
  • For the Red Cabbage Slaw: In a bowl, whisk together the peanut butter, mustard, sesame oil, soy sauce, ginger, hone, and lime juice. To the bowl, add the remaining ingredients and toss it all together using thongs.
  • Remove chicken to a plate or cutting board and, using 2 forks, shred the meat. Discard the bones. Transfer the pulled chicken to a bowl and add some of the sauce from the crock-pot to keep the meat moist. Serve on slider rolls with Red Cabbage Slaw. Yield: 6 servings.