Pulled Chicken Sandwiches with Honey Lime Slaw

I love peanut butter…and chicken…and everything about this recipe for Peanut Butter Pulled Chicken Sandwiches with Honey Lime Slaw. This is the type of sandwich that you get once in a lifetime at one of those Diners Driveins and Dive places. It combines the perfect ingredients to create the most amazingly flavorful recipe!

If you are a peanut butter lover and an Asian food lover, you will really enjoy this sandwich.



For the pulled chicken

  • 2 tablespoons canola oil
  • 2 pounds boneless skinless chicken thighs
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 large onion, finely chopped
  • 3 carrots, peeled and finely chopped
  • 1 zucchini or yellow squash, grated
  • 1 6 ounce can tomato paste
  • 1/3 cup The Heat Is On peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon (packed) brown sugar
  • 1 (12 ounce) bottle amber ale or other healthy microbrew
  • 1/3 cup water
  • 3 tablespoons rice vinegar

honey lime slaw

For the slaw

  • 2 cups shredded cabbage
  • 1 small red bell pepper, thinly sliced
  • 2 scallions, thinly sliced
  • Small handful cilantro, roughly chopped
  • Juice of 1 lime
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 8 buns, for serving the sandwiches


  • Heat a large Dutch oven or other heavy-bottomed pot over medium heat for 2-3 minutes. Sprinkle the chicken generously with the salt and pepper, then add 1 tablespoon oil and half the chicken to the pot. Brown the chicken about 3 minutes on each side so that it develops a golden crust, then remove to a plate and repeat this process with the remaining chicken. Set chicken aside.
  • Add the onions, carrots, and zucchini to the same pot, sprinkle with salt and pepper, and sauté over medium heat for 5-8 minutes or until vegetables begin to soften. Stir in the can of tomato paste and cook for 1 minute, then add The Heat is On peanut butter, soy sauce, brown sugar, beer, and water.
  • Bring to a simmer, add chicken back to the pot, put on the lid, and turn the heat to low. Simmer over low heat, stirring occasionally, for about 1.5 hours.
  • Meanwhile, prepare the slaw by whisking the lime juice, honey, and vinegar in the bottom of a medium bowl. Add the cabbage, bell pepper, scallions, and cilantro and toss with your fingers or tongs.
  • When the chicken is soft enough that it begins to shred when you poke at it with a fork (about 1 1/2-2 hours later), turn the heat off, remove chicken chunks to a plate to cool a bit, then shred the chicken meat with your fingers or two forks and stir it back into the sauce.
  • Place a heaping ladleful of the chicken mixture on each bun followed by a little heap of the slaw. Top with remaining bun and serve.

Source: I Love Peanut Butter

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