Cayenne Crush olive oil · Garlic olive oil · Ginger and Honey balsamic · Meat and Poultry · Sesame oil · Sriracha · Traverse City Cherry balsamic ·Mar 26, 2024

Korean BBQ Pulled Chicken with Asian Slaw

Name: Korean BBQ Pulled Chicken with Asian Slaw
Ingredients: 3 lbs boneless skinless chicken breast and/or boneless skinless thighs; 1-2 cans (16oz) diced tomatoes; 4 crushed garlic cloves; ¼ cup Fustini's Sesame oil; ¼ cup Farmstyle Sriracha; 2 tablespoons Chinese 5 spice, divided; up to 32 oz vegetable broth (if needed); ¼ cup brown sugar; 1 tablespoon whole-grain mustard; ¼ cup Fustini's Ginger and Honey balsamic; serve in tortilla shells or over rice; 1 small head of cabbage (either green or red, or half of both) thinly sliced and chopped; 2 cups finely chopped kale; ½ cup craisins; ¼ cup sunflower seeds; 2 chopped green onions; ¼ cup Fustini's Garlic olive oil; ¼ cup Fustini's Traverse City Cherry balsamic; 1 tablespoon Fustini's Sesame oil

Author:

Submitted by Charlene Hunt, Fustini's Petoskey

Korean BBQ Pulled Chicken with Asian Slaw

Ingredients

3 lbs boneless skinless chicken breast and/or boneless skinless thighs
1-2 cans (16oz) diced tomatoes
4 crushed garlic cloves
¼ cup Fustini's Sesame oil
¼ cup Farmstyle Sriracha
2 tablespoons Chinese 5 spice, divided
up to 32 oz vegetable broth (if needed)
¼ cup brown sugar
1 tablespoon whole-grain mustard
¼ cup Fustini's Ginger and Honey balsamic
serve in tortilla shells or over rice

Asian Slaw

1 small head of cabbage (either green or red, or half of both) thinly sliced and chopped
2 cups finely chopped kale
½ cup craisins
¼ cup sunflower seeds
2 chopped green onions
¼ cup Fustini's Garlic olive oil
¼ cup Fustini's Traverse City Cherry balsamic
1 tablespoon Fustini's Sesame oil

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Directions

Place chicken, tomatoes, garlic, Sesame oil, Sriracha, and 1 tablespoon of 5 spice into a stockpot. Finish covering with stock if there is not enough liquid to cover the chicken. Cover and let simmer (low heat) for about 4 hours. Remove chicken from the liquid and shred chicken with a fork or tongs.
To the pan of chicken liquid, add brown sugar, mustard, remaining 5 spice, and balsamic. Cook for 30 minutes until reduced. Using an immersion blender, blend up the chunks of tomato to desired consistency. Continue to cook for an additional 15 minutes until thickened. Return shredded chicken to the pot and cook until the chicken is warmed through. Serve in tortilla shells or over rice if desired along with slaw.
Mix cabbage, kale, craisins, sunflower seeds, and green onions in a large bowl. In a mason jar (with a lid), add the oils and balsamic. Screw the lid on and shake until well blended. Pour over slaw and stir to evenly coat.

Korean BBQ Pulled Chicken with Asian Slaw