Remember when I told you that my husband pretending to like brie when he really didn’t was almost the downfall of our marriage? Well, another little “food fight” Jeff and I have is over Sloppy Joes. He insists on eating them with a fork and knife. I say that the very essence of the sandwich is, well, sloppy, and thus should be required to be eaten as a sandwich in all of its messy glory. What do you think? Help us settle this debate!
Whichever way we eat them, I like coming up with new flavor profiles for classic Sloppy Joes. For this recipe, I was inspired by Moo Shu Chicken, one of our favorite dishes from any Chinese carryout. Moo Shu is usually a stir-fried combination of finely chopped or ground meat, cabbage and various other veggies tossed together in a brown, umami-laden sauce. It is served with Chinese “pancakes” which are almost like giant flour tortillas. These Asian-Style Chicken Sloppy Joes are my take on this classic carryout dish. Serve them on buns or in tortillas, eat them with your hands or silverware, but just enjoy!
Make Coleslaw Topping: In medium bowl, whisk together vinegar and oil. Add onions and shredded coleslaw veggie mix; toss to combine. Refrigerate until ready to use.
Make Sloppy Joes: In large skillet, heat oil over medium-high heat. Add chicken and bell pepper; cook 6 to 8 minutes or until chicken is cooked through, breaking up chicken with side of spoon as it cooks. Add garlic, tomato paste and ginger; cook 1 minute, stirring constantly.
Stir in shredded coleslaw veggie mix, water, hoisin sauce, soy sauce and sriracha; heat to boiling. Reduce heat to medium-low; simmer 4 to 5 minutes or until mixture is thickened, stirring occasionally.
Divide Sloppy Joe mixture between buns or tortillas; top with Coleslaw Topping.
Hi, I’m Lori! I’m a Detroit-area culinary school graduate, food photographer, recipe developer and english muffin fanatic. This blog is where I post simple, yet special, original recipes for the "home chef" in all of us.