Soy-Ginger Chicken Sandwich
Original Recipe
Ingredients
- 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
Directions
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.
Information
- Category
- Main Dishes, Sandwiches
- Cuisine
- Other Asian