I LOVE coleslaw and I’ve always been obsessed with it. Well, how I came about this recipe is I had a head of cabbage that was about to go bad and I needed to use it. Hmmm, I also had a whole chicken in the freezer that was going to be freezer burnt soon. Cabbage and Chicken…kinda sounds boring. What can I do to add these elements together and make it awesome?
Well, I do have some carrots….OH! I’ll make coleslaw!
But what do I do with the chicken? I thought to myself “I always loved those BBQ pork sandwiches with coleslaw on top so maybe I can just make a BBQ chicken and eat it with coleslaw….sandwich without the bun?” PERFECT!
So I had the idea of a Honey Garlic sauce but I needed some heat so why not a Honey Siracha Sauce with garlic? Ok sounds perfect! So thats how I came up with this recipe, lets get started and I would love to hear your comments!
Items you will need for coleslaw:
1 head of small-medium cabbage
5 medium carrots
1/3 cup of brown sugar
1/2 cup mayo
1/2 cup of whole milk
1 tablespoon of melted butter
1 tablespoon on finely chopped onion
1 1/2 tablespoon of apple cider vinegar
2 1/2 tablespoon of lemon juice
1/2 teaspoon of salt
1/2 teaspoon of pepper
First melt the brown sugar in the milk. Then whisk together the other ingredients besides cabbage and carrots with your melted sugar mixture.
Chop your cabbage into slivers and peel your carrot with a peeler, only peeling the bottom half first then peeling top half to you don’t have huge pieces of carrots.
Add cabbage and carrots into your mixture and coat. Refrigerate and serve it cold.
Items you will need for Honey Siracha chicken:
1 whole chicken – organic – 1/2 cup chicken stock from fresh chicken (see directions)
1 cup of honey
4 tablespoon of soy sauce
1 teaspoon of finely chopped garlic
1//2 teaspoon ginger powder
1 tablespoon of all purpose flour
First, Boil your whole chicken in a pot, fill the pot 3/4 of the way with water. Once the chicken starts to boil, turn it to low heat so it has a soft boil. Cook for 3 hours.
Once you chicken is done, remove chicken from pot and place on a cookie sheet. Now you have fresh chicken stock, take 1/2 cup of chicken stock and set aside. Freeze the rest of that stock, so you don’t have to buy the box stuff…yuck. Save it for later!
Once you removed the stock from your pot, start off by sautéing your garlic, adding honey and soy sauce. Bring to a soft boil. Add 1/2 cup of your chicken stock that you set aside. give a good squeeze of lemon juice and make sure you are whisking this while you add. Add your ginger powder and pepper. With the siracha, really add as much as you want, according to your taste for spicy. I personally add a good 4 tablespoon of it but its all up to you.
Check the consistency of your sauce and add the flour. If its still runny, add more until desired thickness.
Once your whole chicken has cooled, shred it. Remove skin and fat and make sure you get all those small bones out, they can tend to sneak in there if you aren’t careful. Once your chicken is shredded, add your chicken to sauce. I used about 3/4 of my chicken meat and saved the rest for later. I like to make chicken salad, so thats what I used it for.
Once you add your chicken, mix it up good with your sauce and turn the heat up on your pot, stirring often but get that chicken just a little crispy but don’t burn it.
My husband personally wanted his chicken and coleslaw separate (pictured above) and thats one way to serve it. I added a little cilantro and chopped jalepeno on top of his chicken.
I personally plated my food in a bowl. I put the chicken down first, added cilantro then topped it off the my coleslaw, making sure I got a little extra yummy juice to coat my chicken.
Thanks for taking this Journey with a Housewife! ~C