Chicken Sliders With Sesame Slaw Recipes

TURKEY SLIDERS WITH SESAME SLAW

Steps:

• In a small bowl, mix mayonnaise, hoisin sauce and chili sauce. Refrigerate until serving., In a large bowl, combine turkey, bread crumbs, green onions, 1 tablespoon soy sauce and ginger, mixing lightly but thoroughly. Shape mixture into twelve 1/2-in.-thick patties., In a small bowl, whisk vinegar, sugar, oil and remaining soy sauce. Add carrots, onion, cilantro and sesame seeds; toss to combine., Grill sliders, covered, on a greased rack over medium heat or broil 4 in. from heat until a thermometer reads 165°, about 3 minutes on each side. Spread cut sides of buns with mayonnaise mixture. Layer each bottom with a burger and 2 tablespoons slaw. Replace tops.

SLOW COOKER SPICY ASIAN CHICKEN SLIDERS

Steps:

• Spray your slow cooker with non-stick cooking spray. Place chicken in slow cooker and pour House of Tsang Szechuan Spicy™ Sauce over the top. Cook on low for 4 to 6 hours, until chicken is cooked through and tender enough to be shredded with a fork. Shred chicken and stir to equally distribute sauce over the chicken.
• Top each slider bun with shredded chicken, Asian-style slaw, chopped avocado, and garnish with sesame seeds. Devour immediately.

HOISIN CHICKEN SLIDERS WITH SESAME SLAW

Steps:

• Steps oven to 230°C. Line two oven trays with baking paper. Pat chicken dry with paper towels, cut chicken breasts in half lengthways, then cut into 1.5cm-thick slices on an angle (for nuggetsized pieces). Place in a medium bowl with sweet chilli and hoisin sauces and toss to coat well. Transfer to first prepared tray, arrange in a single layer and bake for 10 minutes until chicken is just cooked though. While chicken is cooking, prepare slaw. In a large bowl, whisk mayonnaise, rice wine vinegar, sesame oil and miso paste together. Finely shred cabbage, grate carrots and thinly slice celery. Add to bowl with sesame seeds and toss to combine, season with pepper. Transfer cooked chicken to a serving plate or platter and cover with foil to keep warm. Slice slider buns in half horizontally and place on second prepared tray to toast in oven for 2 minutes until just warmed through. Place chicken, slaw and buns in middle of table for everyone to help themselves. Fill slider buns with a few chicken pieces and slaw. Serve extra slaw on the side.

CROCKPOT PULLED CHINESE SESAME SEED CHICKEN SLIDERS WITH ASIAN SWEET PEPPER SLAW

Steps:

• Season frozen chicken breasts with salt and pepper, and place in the crockpot.
• Mix all the sauce ingredients together except for the sesame oil, sesame seeds, cornstarch and 2 extra tablespoons of chicken stock. Pour over seasoned, frozen chicken in the crockpot.
• Cook on low for 6-8 hours or high 3-4 hours, until the chicken starts to fall apart. Remove chicken from sauce and shred with two forks. Set aside in a bowl.
• Pour sauce into a medium saucepan and bring to a simmer. Stir together the cornstarch and chicken stock until smooth, then pour into the simmering sauce. Cook until the sauce has thickened, whisking constantly - it should only take a few minutes.
• Remove from heat and stir in the sesame oil and toasted sesame seeds. Pour over shredded chicken and mix well. Season with more salt and pepper if needed.
• Combine all the shredded or sliced vegetables in a large bowl.
• In a clean jar with a lid, combine all the ingredients for the dressing and shake like crazy until uniform. Stir in the mayonnaise until combined. Pour over shredded vegetables and toss to combine.
• Cover bowl with plastic wrap and let the flavors blend in the fridge for a few hours. You can use it immediately, but it's much better after marinating for a few hours. SO, make this salad while the chicken is cooking.
• Cut buns in half - toast if you like. Place a heaping spoonful of rainbow slaw on the bottom bun. Top that with a heaping spoonful of the pulled chicken. Pour some extra sauce over chicken and top with other half bun. Enjoy with plenty of napkins!

CHICKEN SLIDERS WITH SESAME SLAW

Steps:

• Place onion and chicken in a 4-qt. slow cooker. In a small bowl, mix ketchup, teriyaki sauce, sherry, ginger and salt. Pour over chicken. Cook, covered, on low for 6-7 hours or until a thermometer reads 170°.
• Remove chicken; cool slightly. Skim fat from cooking juices. Shred chicken with 2 forks. Return chicken to slow cooker. Meanwhile, in a small bowl, whisk mayonnaise, vinegar, sesame oil and chili sauce until blended. Stir in coleslaw mix, cherries and cilantro. Using a slotted spoon, place 1/4 cup chicken mixture on each bun bottom; top with about 2 tablespoons slaw. Replace tops.

CHICKEN SLIDERS WITH SESAME SLAW

Steps:

• Place onion and chicken in a 4-qt. slow cooker. In a small bowl, mix ketchup, teriyaki sauce, sherry, ginger and salt. Pour over chicken. Cook, covered, on low for 6-7 hours or until a thermometer reads 170°., Remove chicken; cool slightly. Skim fat from cooking juices. Shred chicken with 2 forks. Return chicken to slow cooker. Meanwhile, in a small bowl, whisk mayonnaise, vinegar, sesame oil and chili sauce until blended. Stir in coleslaw mix, cherries and cilantro. Using a slotted spoon, place 1/4 cup chicken mixture on each bun bottom; top with about 2 tablespoons slaw. Replace tops.

HONEY JALAPEñO CHICKEN SLIDERS RECIPE BY TASTY

Steps:

• Make the chicken burger: Preheat the oven to 400°F (200°C).
• In a large bowl, combine the ground chicken, salt, pepper, paprika, Worcestershire sauce, garlic, and onion. Mix well until evenly distributed.
• Lightly grease a baking sheet with nonstick spray.
• Press half of the chicken mixture into an 11 x 10-inch (23 x 21 cm) rectangle in the center of the prepared baking sheet. Evenly sprinkle the cheese over the chicken patty and layer the jalapeños on top. Top with the remaining chicken mixture, spreading evenly.
• Bake the chicken burger for 30-40 minutes, or until the internal temperature reaches 165°F (75°C). Remove from the oven and let cool for 5 minutes.
• While the burger cooks, make the sauce and slaw. For the sauce, mix together the mayonnaise, Dijon, and honey in a small bowl.
• For the slaw, toss together the green and red cabbage and carrots in a medium bowl. Add the salt and rice vinegar and toss well.
• Using a serrated knife, gently cut the slider buns in half to create a large top and bottom bun for the burger. Spread the bottom bun with the some of the sauce.
• Using a spatula, transfer the burger patty to the bottom bun. Top with the slaw, drizzle with the remaining sauce, and cover with the top bun.
• Make the glaze: In a small bowl, mix together the melted butter, honey, and sesame seeds. Brush the glaze over the top bun.
• Slice between each row of buns, creating 12 sliders.
• Serve warm.
• Enjoy!