Tangy Asian Chicken & Waffles Recipe

Mar 2016

Sinkology is proud to present Emily Schuermann, our food-loving guest blogger who runs Food for a Year. Emily is here to share some recipes she has created exclusively for the Sinkology blog that reflect her view of a copper sink: simple, timeless, affordable and beautifully rustic.


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I am not sure what it is looking like for the rest of the country, but in Oklahoma — Spring sprung EARLY! The trees are leafing out, branches are loaded with blossoms and the wind is sweeping down the plain. The gray overcast skies have been replaced with bright, sunny blue skies and puffy white clouds. From the looks of the forecast, Spring is here to stay!

With the shift in seasons, it’s time to brighten ((and lighten)) up the menu. This Asian chicken & coleslaw recipe is a twist on a long-running mealtime favorite in my home. As a matter of fact, this recipe is a close cousin to the recipe that sent me to the Pillsbury Bake-Off in 2010 ((Check it out HERE)). Long before it took me to the Bake-Off, this recipe was one of my “go-to” dinner solutions.

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A shortlist of ingredients including a rotisserie chicken, any variety of bagged coleslaw mix, cornmeal waffles & a flavor-packed homemade Asian vinaigrette make this meal so easy to pull together. 

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Start by turning your favorite cornbread mix into waffles. Simply use a box-mix and follow the list of ingredients & instructions. Instead of baking an 8″ x 8″ pan of cornbread, pour the batter into your waffle maker. My recipe yielded 15 –  3¼” mini Belgian waffles.

While the waffles are cooking, break down the rotisserie chicken — using the light meat for this recipe and saving the dark for another meal in the week. Let’s just pause and discuss rotisserie chicken! It has saved dinnertime in my home more times than I can count! Whether I turn it into chicken enchiladas, chicken spaghetti, chicken Cobb salad, a chicken version of shepherd’s pie, or just slice and serve, my family is always happy to see rotisserie chicken show up at the dinner table.

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*Bonus Tip* Once you have cleaned the chicken – don’t discard the bones! Toss them into a pot of boiling water, letting them simmer away for a few hours. This simple process will yield a basic homemade chicken stock that will make your next meal even more delicious.

So, back to dinner. We are currently turning out mini cornmeal waffles while simultaneously breaking down a rotisserie chicken or two — all in a day’s work right?! Let’s add one more task to the dinnertime to do list: mixing up the Asian vinaigrette, ((this is my favorite part!)). What I love most about this dressing, besides the taste, is that I always seem to have these ingredients on hand:

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  • apricot preserves ((the secret ingredient))
  • sweet chili sauce
  • rice wine vinegar
  • canola oil
  • salt & pepper
  • chives ((these grow year ’round in my garden))
  • a thinly sliced hot pepper ((optional)) 

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Once the vinaigrette is whisked together, toss it with some sliced chicken & coleslaw and set aside while cooking up the final waffles.

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Place a scoop of the slaw and a few slices of chicken onto each waffle, drizzle with a little more dressing & serve.

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Dinner is literally on the table in 20 minutes and just look at how beautiful this meal is! The sweet & tangy vinaigrette sneaks in a pop of heat adding the most delicious zing to a simple chicken & waffle dish.

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If this meal doesn’t scream “Spring has arrived!” I don’t know what does. And just imagine what springtime fun you will have with all the extra time on your hands!

Tangy Asian Chicken & Waffles
Serves 6
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Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
Ingredients
  1. 3 c rotisserie chicken breast, sliced or cubed
  2. 1 favorite cornbread boxed mix*
  3. 1 14 oz bag of pre-made coleslaw
  4. 5 oz shredded carrots ((either ½ a bag of pre-shredded, or shred your own))
Tangy Asian Vinaigrette
  1. ¼ c apricot preserves
  2. ¼ c sweet chili sauce
  3. ¼ c chopped fresh chives
  4. 2 T chopped jalapeño ((or other hot pepper, optional))
  5. ¼ c canola oil
  6. ½ c rice vinegar
  7. 1 t kosher salt
  8. ½ t finely ground black pepper
Instructions
  1. Preheat waffle iron**. After following the instructions to make the cornbread batter, begin making the waffles by pouring batter into the waffle iron wells.
  2. While the waffles are cooking, whisk together the vinaigrette ingredients. Refrigerate the vinaigrette until 5 minutes before serving. Continue waffle-making until all of the batter is used. Keep the waffles warm by wrapping them in a clean dish towel.
  3. Once the all of the waffles are made, toss the chicken, slaw & carrots with with vinaigrette, reserving some of the dressing to drizzle on top of the waffles & slaw.
  4. To serve, scoop the Asian chicken & slaw atop each waffle, drizzle with a teaspoon of reserved vinaigrette and serves. Yields 15, serves 6.
Notes
  1. *Use your favorite cornbread mix & necessary ingredients to make an 8" x 8" pan of cornbread, using the batter to make waffles.
  2. **I used a mini Belgian waffle maker for this meal. One batch of cornbread batter ((intended to make an 8" x 8" pan of cornbread)) yielded 15 - 3¼" waffles.
Adapted from Food for a Year
Adapted from Food for a Year
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