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Chicken Sliders
INGREDIENTS:
- 3 lbs boneless, skinless chicken thighs
- 1 bottle Ty Ling Food Products General Tso’s Sauce
- 2 cups red cabbage, finely sliced
- 2 cups green cabbage, finely sliced
- 1⁄2 cup carrots, shredded
- 1/4 cup of cilantro, chopped
- 1⁄2 medium red onion, chopped
- 1/4 cup of scallions, chopped
- 1 can Ty Ling Food Products Bean Sprouts, drained
- 1⁄4 cup soy or tamari sauce
- 3 tbsp Ty Ling Food Products Hot Oil
- 1 cup Nando’s Perinaise Mayonnaise
DIRECTIONS:
- Place chicken in a bowl and pour in 1⁄2 – 3⁄4 of Ty Ling General Tso’s Sauce. Mix thoroughly, cover and refrigerate for at least 30 minutes or up to 4 hours.
- Grill the chicken; internal temperature should be 165 degrees. Keep flipping the chicken over with your tongs so they don’t burn on the grill. Use remaining sauce to glaze the chicken when you flip the chicken.
- Combine the mayo, soy sauce and hot oil in a bowl; mix thoroughly until well combined. In a separate bowl, add all the vegetables and mix thoroughly. Pour the dressing over vegetables and toss until well coated.
- Toast King’s Hawaiian slider buns. Place Asian slaw on the bottom half of each bun and top with chicken. Cover with the top half of the bun.