Sriracha Turkey Pockets with Cabbage & Radish Slaw

Sriracha Turkey Pockets With Cabbage & Radish Slaw

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Amanda Smith

By
@Smithal70

My entry for this week's Sandwich Challege; ingredients: Turkey Wings and Radishes.
I've been on an Asian kick lately with the recipes I have been creating and they all have been wonderful. So I said why not try another. These were out of this world. Hope you enjoy!!!

Rating:

★★★★★ 2 votes

Comments:
Serves:
4
Prep:
20 Min
Cook:
45 Min
Method:
Bake

Ingredients

  • SRIRACHA TURKEY WINGS

  • 1/4 c
    hoisin sauce
  • 1 Tbsp
    grated fresh ginger
  • 2 clove
    fresh garlic, minced
  • 1 pinch
    salt
  • 2 Tbsp
    fresh lime juice
  • 2 tsp
    sriracha sauce, adjust to taste
  • 1/4 tsp
    chinese five spice powder
  • 1 pkg
    turkey wing drummettes (i used perdue fresh turkey wing drummettes)
  • CABBAGE & RADISH SLAW

  • 1 small
    green cabbage, finely shredded
  • 1 medium
    daikon radish, cut into 1/8 inch thick matchsticks
  • 16
    red radish, halved lengthwise and cut into thin half moons
  • 4
    scallions, cut on the diagonal into long, thin slices
  • 1/2 c
    dry-roasted peanuts
  • PEANUT DRESSING

  • 1 Tbsp
    fresh ginger, finely chopped
  • 1/4 c
    shallots, coarsely chopped
  • 1/4 c
    + 1 tablespoon creamy peanut butter
  • 1/2 c
    rice wine vinegar
  • 3 Tbsp
    soy sauce
  • 3 Tbsp
    packed dark brown sugar
  • 1/4 c
    canola oil
  • REMAINING INGREDIENTS

  • ·
    pita pockets

How to Make Sriracha Turkey Pockets with Cabbage & Radish Slaw

Step-by-Step

  1. Sriracha Turkey:
    Pre-heat over to 400 degrees. Spray a 13x9 baking dish with cooking spray and set aside.
  2. In a large bowl, whisk together hoisin sauce, ginger, garlic, salt, lime juice, sriracha sauce, and seasoning.
  3. Working with once piece at a time, place turkey wing drummette in the bowl and coat with sauce (note: the sauce is pretty thick). Place drummette in baking dish and repeat with remaining pieces of turkey. Pour any remaining sauce over the turkey.
  4. Cover baking dish with with foil. Bake for 35-40 minutes, or until turkey is thoroughly cooked. Allow to cool and shred turkey off the bone.
  5. Peanut Dressing:
    Blend ginger, shallots, peanut butter, vinegar, soy sauce, sugar, and oil in a blender until smooth, set aside.
  6. Cabbage & Radish Slaw:
    Put cabbage, daikon radish, red radishes, scallions, shredded turkey, and peanuts in a large serving bowl. Pour in peanut dressing and toss thoroughly to combine.
  7. Cut pita pockets in half and spoon slaw/turkey mixture into pocket and enjoy!!!!

    OR (instead of mixing turkey in with slaw)

    Cut pita pockets in half and fill with shredded turkey and place slaw on top.

    Both ways are excellent!!

Printable Recipe Card

About Sriracha Turkey Pockets with Cabbage & Radish Slaw

Main Ingredient: Turkey
Regional Style: Asian



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