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Nutrition Facts

Instructions

• STEP 1

  Place a large pot over medium heat. Add broth, vinegar, sugar, and spices; stir to combine and bring to a gentle boil.

  • 6 fl oz (¾ cup) chicken or vegetable broth
  • 2 tbsp white wine vinegar
  • 1 tbsp brown sugar
  • 1 tsp paprika
  • ¼ tsp chili powder
  • ¼ tsp garlic powder
  • ¼ tsp salt
  • ¼ tsp black pepper

• STEP 2

  To make the dressing, combine mayo, vinegar, sugar, salt, and pepper in a medium bowl and set aside.

  • 2 tbsp mayonnaise
  • 1 tsp white wine vinegar
  • ½ tsp brown sugar
  • ½ tsp salt
  • ¼ tsp black pepper

• STEP 3

  Add chicken to the pot and cover with a lid. Poach until chicken is cooked through, 12-15 minutes.

  • 1 lb chicken thighs, boneless skinless

• STEP 4

  Wash and dry the fresh produce.

  • 1 medium carrot
  • ½ small bunch green onions (scallions)
  • ¼ small head red cabbage

• STEP 5

  Trim carrot ends, peel, and grate. Trim off and discard the ends of the green onions; slice crosswise into ¼-inch pieces. Add carrots and onions to the bowl with dressing.

• STEP 6

  Trim off and discard the root end of the cabbage; halve the cabbage lengthwise, then thinly slice crosswise into shreds and add to the bowl with the carrots. Toss the slaw until well coated.

• STEP 7

  When chicken thighs are cooked through, use tongs to transfer them to a plate, leaving the liquid in the pot. Increase the temperature to medium-high and stir the ketchup into the liquid. Simmer, stirring frequently, until liquid is reduced by half and can coat the back of a spoon, 4-5 minutes.

  • 1 tbsp ketchup

• STEP 8

  Preheat oven to broil and position rack in the center of the the oven.

• STEP 9

  Using two forks, shred the chicken into bite-sized pieces. When the sauce is reduced, add the chicken back to the pot and stir to coat.

• STEP 10

  Halve the buns and arrange them cut-side up on a baking sheet; toast until golden brown, 1-2 minutes.

• STEP 11

  To serve, divide the buns between plates, top the bottoms with chicken and some of the slaw; close with the top half of the bun. Serve with remaining slaw on the side. Enjoy!