Recipe by ciao
This is one of my favorite new things to make. It is amazingly easy to put together, the chicken cooks quickly, and the resulting sandwich is fabulous! It's faster than take-out. When I first made these, I thought the chicken tasted a bit salty on it's own. But once it's all together in the sandwich, the flavors blend perfectly, and it wasn't salty at all. I did use low sodium soy sauce, by the way. It's one of those things that make you want to go back for more, even though you're already full, lol. From the Food Network Kitchens Cookbook...they use multigrain sandwich bread, we used nice crusty rolls.
- 59.14 ml light colored miso
- 59.14 ml sesame oil
- 59.14 ml soy sauce (low sodium can be used)
- 14.79 ml fresh grated ginger
- 4 boneless skinless chicken breast halves, pounded very thin (1 lb total)
- 118.29 ml mayonnaise
- 9.85 ml rice vinegar
- 9.85 ml soy sauce
- 9.85 ml finely grated peeled fresh ginger
- 4.92 ml Asian chili sauce or 4.92 ml hot pepper sauce (we add extra)
- 2.46 ml sesame oil
- 4 good crusty sandwich buns
- 1 Hass avocado, halved,seeded,peeled and thinly sliced
- 1 medium cucumber, thinly sliced
- 236.59 ml mixed sprouts
Directions See How It's Made
- For the chicken: Heat the broiler and line a broiler pan with foil, or you can grill the chicken.
- Stir the miso, soy sauce, and ginger together and brush both sides of the chicken with the mixture.
- Broil on the foil lined pan, 6 inches from the heat, or grill, turning once about 2 minutes per side until cooked through, set aside.
- For the mayonnaise: Whisk the mayonnaise, vinegar, soy sauce, ginger, chili or hot sauce and sesame oil together in a bowl, set aside.
- Assemble the sandwiches: Slice the chicken in pieces.
- Cut the rolls open and spread the mayonnaise on the 2 halves of each, layer the chicken, avocado and cucumber slices, and sprouts on each roll.