shredded chicken in Asian-style BBQ sauce on puffy bao buns (3 per serving) with pickled cucumbers and extra sauce, served with shredded kale salad with carrots, napa cabbage and brussel sprouts, topped with crunchy wonton strips and lemon-ginger dressing
Heat chicken in skillet over med. heat with a spoonful of BBQ sauce and a spoonful of water, stirring often until warm. Place buns on plate and cover with damp paper towel, microwave until warm, 20-30 sec. Open buns, top with chicken and pickles, drizzle with remaining sauce. Salad: toss vegetables and wonton strips with dressing to taste.
chicken, marinade and BBQ sauce (hoisin, soy sauce, rice wine vinegar, oyster sauce, mirin, honey, molasses, turbinado sugar, five spice powder, ginger, garlic), pickled cucumbers (salt, sugar, rice wine vinegar, soy sauce, fish sauce, scallion), bao buns (contains wheat, sesame), shredded kale, carrots, napa cabbage, Brussel sprouts, red cabbage, radicchio, ginger vinaigrette (ginger pear rice vinegar, soy sauce, mirin, sesame oil, fresh ginger, lemon juice, lemon zest, honey, sugar), wonton strips (contains wheat)