Recipe adapted from a Kikkoman brochure. Serves 4-5.
Ingredients
For the chicken:
5 boneless, skinless chicken thighs
3/4 cup hoisin sauce
1 Tbsp rice vinegar
For the sandwiches and broccoli slaw:
2 Tbsp plain Greek yogurt (I use nonfat)
2 Tbsp mayonnaise
1 Tbsp agave nectar
1 Tbsp rice vinegar
1 tsp Dijon mustard
1/4 tsp fresh black pepper
8 oz store-bought or homemade broccoli slaw (or your favorite cole slaw)
4 ciabatta rolls or brioche buns
Directions
In a 3-quart slow cooker, combine the chicken, hoisin sauce and 1 tablespoon of rice vinegar. Stir to coat the chicken. Cook on HIGH for 3 hours.
When the chicken is cooked, pour the contents of the slow cooker into a bowl, and use two forks to shred the chicken. Set aside to cool for a few minutes (or refrigerate).
In a large mixing bowl, stir together the Greek yogurt, mayonnaise, agave, 1 tablespoon of rice vinegar, mustard and black pepper. Add the broccoli slaw, and mix well. Set aside for 15 minutes to allow the flavors to combine, or make ahead and refrigerate.
To assemble the sandwiches, slice each roll in half. Place some of the shredded chicken, and sauce, on the bottom half, and top that with lots of broccoli slaw. (If you prefer, substitute your favorite cole slaw for the broccoli slaw.)
Serve at room temperature, or pack for a picnic.