Make the Asian BBQ sauce. In a small bowl whisk together the hoisin sauce, soy sauce, sweet thai chili sauce, sesame oil, honey, dijon mustard, crushed red pepper, ginger, garlic and lemon juice. Add the chicken to a bowl or gallon size zip lock bag and toss with 1/2 of the asian BBQ sauce (save the remaining sauce for later). Grill for 5 to 6 minutes per side or until the chicken is cooked through. Additionally you can bake or sear the chicken – whichever you prefer! Once the chicken is finished, let cool for a few minutes and then cut into chunks.
While the chicken is cooking preheat the oven to 375 degrees F. Cut the tortillas in whatever shape you prefer – triangle, circles, squares. I chose circles. Place the cut tortillas on a greased baking sheet. In a small bowl whisk together the 1 1/2 tablespoons hoisin sauce, 1 tablespoon soy sauce and 1 tablespoon honey. Brush the sauce all over the upside of the tortillas, sprinkle the tortillas with the sesame seeds. Bake for 5-8 minutes, just until the chips are browning on the edges. Watch closely, I burnt a few of mine!
To make the salads, combine lettuce, cabbage, carrots and green onions in a large bowl and toss well with olive oil, rice wine vinegar, sesame seeds and poppy seeds. Add in chicken and toss well, then separate on to two plates or bowls. Drizzle the salads with the remaining Asian BBQ sauce and eat with the honey sesame crackers.
Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach