Pulled Chicken Sliders

Ingredients

• Chicken thigh

  Broilers or fryers, meat only, raw

  680g

• Barbecue sauce

  10 tbsp or 175g

• Rice wine vinegar

  1 tbsp or 15g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Mayonnaise

  Regular, with salt

  4 tbsp or 55g

• Onions

  Young green, tops only

  4 stalk or 48g

• Lettuce

  Red leaf, raw

  2 cup shredded or 56g

• Coleslaw

  Fresh cut, washed, with reen cabbage, broccoli stalks, carrots, red cabbage - President's Choice

  340g

• Slider Wheat Buns

  Pepperidge Farm

  10 bun or 360g

Directions

1. In a large pot, combine the BBQ sauce and 1/3 cup water. Bring to a gentle boil over medium heat.
2. Season chicken meat with salt and pepper. Add the chicken to the pot and cover. Poach until the chicken is cooked through, 12-15 min.
3. Meanwhile, wash and dry all produce. Thinly slice the green onions. In a medium bowl, combine the mayonnaise, vinegar, 1 tsp sugar, and green onions. Season with salt and pepper. Set aside.
4. Halve the buns, then arrange them cut-side up on a baking sheet. Toast in the center of the oven until golden brown, 1-2 min.
5. Remove cooked chicken thighs from the sauce pot to a large plate. Increase the heat to medium-high. Continue simmering until the liquid reduced by about half, 4-5 min.
6. Meanwhile, using two forks, shred the chicken into smaller pieces using forks. When the sauce is reduced, return the chicken to the sauce pot.
7. Top the buns with shredded chicken, coleslaw, and lettuce.