Oriental Chicken Sandwich

"This easy-to-fix and tasty sandwich is from the *Best Ever Chicken* cookbook edited by Linda Fraser. Although the recipe calls for thinly-sliced sourdough bread, the introduction also notes "This sandwich filling is also good if you chop the chicken in small cubes and serve it in warmed pita bread." (Time does not include 15 minutes resting time.) *Enjoy* !"
 
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photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by Andi Longmeadow Farm
photo by Engrossed photo by Engrossed
photo by Engrossed photo by Engrossed
Ready In:
16mins
Ingredients:
9
Yields:
2 Sandwiches
Serves:
2
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ingredients

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directions

  • Mix together the soy sauce, honey, sesame oil and garlic.
  • Using a pastry brush, brush both sides of each chicken breast with the mixture and allow to rest for 15 minutes.
  • Grill (see note below) chicken breasts for 3 to 4 minutes on each side until cooked through.
  • Slice thinly and keep warm.
  • Spread each slice of bread with 1 tablespoon of peanut butter.
  • Arrange sliced chicken equally on two of the bread slices.
  • Add equal amounts of the beansprouts and chopped red pepper on top of the chicken slices.
  • Close the sandwich with the other slice of bread and serve immediately.
  • NOTE: No grilling method was suggested but, in my opinion, they will all work equally well.

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Reviews

  1. We all loved this easy and tasty sandwich. Added just a sprinkling of green onion tops because it fit the flavour profile and I have an onion-loving family.
     
  2. Delicious!! These sandwiches made a quick, easy, and very yummy lunch for my daughter and I. We really loved the wonderful flavor combinations and the crunch of the fresh, crispy vegetables. I put the chicken and marinating ingredients in a zip-loc sandwich bag and set it aside to marinate for approx. 1 hour. I used my George Foreman grill to cook the chicken and it turned out perfect. After cooking, I diced up the chicken and served it in heated, whole-wheat pitas (spread with creamy, unsweetened peanut butter). I topped the chicken with generous portions of the red bell pepper and bean sprouts. Also, I added some fresh, sliced scallion tops which boosted the wonderful flavor even further. I heated up a small amount of my favorite teriyaki sauce and drizzled it over the mixture in the pita. Yummo!! Thank you for sharing this fantastic recipe...it is definitely a keeper!!<br/>*Made for 2010 Football Pool*
     
  3. How did I miss this one? Found it! Loved the whole package. The chicken brushed with the sauce of soy, honey, and sesame oil. My honey was clover, and not exactly clear, however, my hope is that twisted one will not hold this against me. Thank goodness it didn't have a "fruit fly" in it, but again, that's a completely different story. I used my grill pan, because I was anxious to devour this lovely sandwich. Followed this exactly, minus the fruit flies, and there you go, a filling, totally kewl sandwich whilst you visit "Asia'! I used pita bread, opps, that was a bit of change, because you did allow it as written in your description. Made for *ZWT Six* Zee Zany Zestie Cookz May 2010
     
  4. GREAT! I marinated 2 frozen chicken breast tenders in the sauce in a ziploc overnight. I cooked the chicken on my foreman grill which made the sauce burn but that's okay. I served it wrapped in a multi-grain flour tortilla with unsweetened chunky peanut butter, the red bell pepper and subbed snap peas for the sprouts. Wonderful flavors and I liked the crunch from the veggies! Freddy Cat says thanks for the chicken. Made for the Please Review tag game.
     
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Tweaks

  1. GREAT! I marinated 2 frozen chicken breast tenders in the sauce in a ziploc overnight. I cooked the chicken on my foreman grill which made the sauce burn but that's okay. I served it wrapped in a multi-grain flour tortilla with unsweetened chunky peanut butter, the red bell pepper and subbed snap peas for the sprouts. Wonderful flavors and I liked the crunch from the veggies! Freddy Cat says thanks for the chicken. Made for the Please Review tag game.
     

RECIPE SUBMITTED BY

I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)
 
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