Asian-Sloppy Joes are old-school meets new-school. The sloppy joe vehicle stays the same, but it’s paired with a spicy kick from the chili garlic sauce, ginger and hoisin.
About a year ago this time, Lauren, one of my closest blogging pals, sent me a hand-written note in the mail with a huge and exciting announcement: SHE WAS WRITING A COOKBOOK!!
Fast-forward to today: her cookbook, Modern Comfort Cooking, is on sale nation-wide and featured in book shelves all over the country!
One of the many reasons I love Lauren’s blog, Climbing Grier Mountain, is because her website is full of the most creative, unique and flavor-forward recipes I’ve ever seen.
Lauren’s food photography is dark and moody and her food styling is straight out of a catalog. Pretty impressive for someone whose professional background is in the financial industry.
Modern Comfort Cooking features recipes such as Thai Chicken & Rice Casserole, Lebanese Margherita Lamb Pizza, Banh Mi Breakfast Tacos and more. It was nearly crippling trying to pinpoint ONE recipe to share with you all but I decided to go with the Asian-Style Sloppy Joes since who doesn’t love sloppy joes?!
To keep it kid-friendly, you can omit the chili garlic sauce, but I highly recommend you keep it in. Afterall, kids in Thailand, India and Mexico eat chilis right?? I keep telling my spice-adverse six year old that anyway. ;-)
Congrats on your beautiful book Lauren! I love you and I’m so proud of you!! Be sure to grab your copy today, friends!
Asian-Sloppy Joes are old-school meets new-school. The sloppy joe vehicle stays the same, but it's paired with a spicy kick from the chili garlic sauce, ginger and hoisin.
- 2 tablespoons clarified butter
- 1 cup yellow onion chopped
- 2 tablespoons chili garlic sauce
- 1 tablespoon ginger grated
- 1 clove garlic minced
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 1 pound ground chicken thighs or pork
- 1/2 cup hoisin
- 1 tablespoon soy sauce
- 1/2 cup fire roasted diced tomatoes drained
- 1 tablespoon lime juice
- 4 brioche buns
- raw broccoli slaw for garnish
- shredded Napa cabbage for garnish
In a large skillet preheated to medium-high heat, add the clari ed butter, followed by the onion, garlic sauce, ginger, garlic clove, salt and pepper. Sauté the veggies, stirring often until they are softened, or about 5 minutes.
Next, add the ground chicken to the skillet, breaking up the chicken with a wooden spoon. Cook the chicken until it is no longer pink, or for about 6 minutes. Then stir in the hoisin, soy sauce, tomatoes and lime juice. Bring the mixture to a boil and then a simmer over low heat for about 20 minutes, or until the sauce has thickened.
Once the sauce is at your desired consistency, ladle some of the sloppy joe mixture on top of a brioche bun bottom. To give the sloppy joe some crunch, top it with raw broccoli slaw and/or Napa cabbage and top it with the remaining bun. Repeat the process until all the sloppy joes have been assembled!
These sloppy joes will stay fresh in the fridge for up to three days. Simply make ahead and reheat when you have a craving or need to feed an army.
Check out more recipes on my Pinterest board!