Ginger Chicken Buns

Ginger Chicken Buns
Chef Kari
Meet the Chef!
Chef Kari Rich
Chef Rich has a passion for preparing local, organic, and sustainable food from scratch. She also has a passion for classic cars, old school hip hop and being a mama to her beautiful baby girl. Kari’s recipe for Hawaiian poke earned her the 1st place prize in the “Traditional” category of the first ever I Love Poke Festival in 2010. Visit Kari’s website:
Recipe Details

3 pounds Boneless skinless chicken breasts

8 KING'S HAWAIIAN Oringinal Sweet Mini Sub Rolls

1/2 pound Fresh ginger root, roughly peeled

6 Garlic cloves

1 Onion

1 teaspoon Salt

1 cup Soy sauce

3 cups Chopped cabbage

3 Scallion stalks

4 tablespoons Cilantro leaves

2 tablespoons Olive oil

1 tablespoon Sesame oil

1 Lime, juiced and zested

1/4 cup Toasted sesame seeds

Step 1
Add ginger, garlic, onion, salt, and soy sauce to a food processor. Pulse ingredients until chopped small/shredded
Step 2
Pour mixture over 3lbs. of raw boneless/skinless chicken in a slow cooker
Step 3
Cook on med/high for 1 hour, or until chicken falls apart.
Step 4
Mix cabbage, scallions, cilantro, olive oil, sesame oil, salt, lime juice and zest, and toasted sesame seeds in a large bowl
Step 5
Place Ginger Chicken inside a KING'S HAWAIIAN Mini Sub roll and garnish with slaw.

Chef Kari Rich says:

If refrigerated in an airtight container, will keep for up to 3 days. Note: You can replace the KING's HAWAIIAN Original Sweet Mini Sub Rolls with KING's HAWAIIAN Original Sweet Sandwich Buns or KING's HAWAIIAN Original Sweet Round Bread.


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