Teriyaki-Inspired Chicken Sliders with Wasabi Cabbage Slaw (Gluten-Free Dairy-Free) (Edit recipe)

58 recipes
|
73 followers

These gluten-free, dairy-free chicken sliders are packed with bold, savory flavor using simple, high-quality ingredients. Juicy US Wellness Meats chicken breasts are oven-baked until tender, then shredded and simmered in a rich teriyaki-inspired sauce made with Jozo’s Barrel Aged Tamari, rice wine vinegar, fresh ginger, garlic, and brown sugar for deep umami flavor.

The chicken is topped with a crisp wasabi lime cabbage slaw with green onions and sesame seeds. These sliders are naturally dairy-free, easy to prep ahead, and perfect for entertaining or casual weeknight dinners.

Share

Save

PREP TIME

20 minutes

COOK TIME

1 minute

INGREDIENTS

20

Serves: 8

Ingredients

Teriyaki-Inspired Chicken

4 lb Pasture-raised Chicken Breasts - US Wellness Meats, thawed
0.666 cup Barrel Aged Tamari Soy Sauce - Jozo
0.333 cup Rice Wine Vinegar
0.666 cup Brown Sugar, granulated works too
2 Tbsp Ginger Root, minced, about 1 inch peeled piece, or 2 tbsp of the paste
4 cloves Garlic, minced

Corn Starch Slurry (Part of sauce)

1 Tbsp Cornstarch
2 Tbsp Hot Water

Wasabi Cabbage Slaw

0.5 head Green Cabbage, Shredded
0.25 cup Cilantro, Finely Chopped
3 Tbsp Mayonnaise
3 tsp Wasabi
1 whole Lime Juice, Juice of one lime

Remaing Slider Ingredients & Toppings

8 pieces Gluten-Free Sandwich Rolls - Schär, Any roll will do bt I used Schar's GF Ciabatta Rolls
2 Tbsp Sesame Seeds
2 Tbsp Green Onion (Scallion), Thinly sliced (just the green part, about 3 green onions)

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 375°F. Line two baking sheets with parchment paper. Place chicken breasts on the baking sheets and bake until the internal temperature reaches 165°F, about 20 minutes depending on thickness. Remove from oven and allow to cool slightly.
Once cool enough to handle, shred chicken into small bite-sized pieces and set aside.
While the chicken bakes, prepare the sauce ingredients by chopping the onion and mincing the garlic and ginger.
Heat a medium or large saucepan over low–medium heat. Add 1–2 tbsp neutral oil and the chopped onion. Stir until onions are translucent, about 5 minutes.
Add ginger and garlic and stir until fragrant, keeping the heat low to prevent burning.
Add tamari, rice wine vinegar, and brown sugar. Bring to a gentle simmer. Taste and adjust seasoning as needed. The sauce should taste salty, as it is meant to season the chicken.
In a small bowl, whisk together cornstarch and water to form a slurry. Slowly add to the sauce, stirring constantly until thickened.
Add shredded chicken to the sauce and simmer for 5 minutes, or until heated through. Turn off heat and set aside.
While the sauce simmers, prepare the slaw. Wash, dry, and thinly slice the cabbage. Place in a large bowl.
In a small bowl, whisk together mayonnaise, wasabi, and lime juice, breaking up any wasabi clumps. Stir in chopped cilantro. Taste and adjust wasabi as desired.
Pour dressing over cabbage and toss until evenly coated. Set aside.
To assemble, slice rolls open and add a spoonful of teriyaki chicken. Top with green onions, sesame seeds, and a dollop of wasabi slaw. Close and serve.
Optional: For extra saucy sliders, lightly spread mayonnaise and a small amount of wasabi on the inside of each roll.
Serves about 8 small sliders.

Notes

• Chicken cook time will vary depending on thickness. Always cook chicken breasts until the internal temperature reaches 165°F.
• The sauce will taste very salty on its own, but once combined with the shredded chicken, the flavor balances out.
• For best texture, keep the slaw separate until ready to serve. Let it sit 10–15 minutes for a softer slaw, or assemble right before serving for extra crunch.
• If Jozo’s Barrel Aged Tamari isn’t available, any gluten-free tamari can be substituted but the flavor may be less concentrated.
• Gluten-free rolls vary in texture so use your favorite ones!

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	519
Fat:	26 g
Carbohydrates:	17 g
Protein:	50 g
Cholesterol:	144 g
Sodium:	1517 mg
Fiber:	0 g
Sugars:	12 g
Sugar Alcohol:	0 g
Calculated per serving.