Like grilled cheese or my daily turkey creation, a chicken sandwich is something I never get sick of. When cooked just right and constructed well, a chicken breast on a bun makes for a simple but delicious meal. To make this old standby slightly more exciting, all you need is an interesting marinade, and since I've been wanting to do a chicken 'wich for weeks, I decided to experiment with a soy-ginger glaze.
Aiming for a richer chicken sandwich than usual, I used thigh meat instead of breast. Because you marinate and sauté the chicken in a tangy soy-ginger mixture, it's so moist that you hardly need any other condiments, though I added a bit of mustard, plus lettuce, tomato, and onion for texture. To enhance the sweetness, I served mine on Dutch crunch rolls, though any roll will do. To get the recipe,
- For the glaze
- 1 Tbsp freshly grated ginger
- 1 Tbsp minced garlic
- 1/2 tsp red pepper flakes
- 1/2 tsp sriracha sauce
- 2 Tbsp sesame oil
- 2 Tbsp rice wine vinegar
- 2 Tbsp hoisin sauce
- 3 Tbsp soy sauce
- 3 Tbsp vegetable oil
- 1 Tbsp fresh cilantro, finely chopped
- For the sandwiches
- 4 boneless, skinless chicken thighs
- 4 Dutch crunch (or other type) buns
- 8 pieces of butter lettuce
- Honey mustard, to taste
- Thinly sliced yellow onion, to taste
- 1/2 yellow tomato, sliced
Makes 4 sandwiches.
- To make the marinade, combine the first nine ingredients (everything but the cilantro) in a shallow container or Ziploc bag and seal. Allow the thighs to marinate for at least one hour and up to overnight.
- In a skillet over medium heat, cook the chicken in its marinade for 5 minutes on each side. Sprinkle cilantro on top of the chicken and cook for an additional minute per side.
- Remove chicken from heat and set aside.
- Split the Dutch crunch rolls in half horizontally. On each of the bottom pieces, lay two leaves of butter lettuce, topped by one piece of chicken.
- Evenly divide the onions and tomatoes between the sandwiches and place them on top of the chicken.
- Spread a thin layer of mustard on the underside of the top half of the roll, then press the roll, mustard side down, to enclose the rest of the sandwich.
- Main Dishes, Sandwiches
- Other Asian