Prep 10 mins
Cook 6 mins
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* !
- 1 tablespoon soy sauce
- 1 tablespoon clear honey
- 1 teaspoon sesame oil
- 1 garlic clove, crushed & minced
- 8 ounces boneless skinless chicken breasts
- 4 slices sourdough bread
- 4 tablespoons peanut butter, variety of choice
- 2 tablespoons bean sprouts
- 2 tablespoons red bell peppers, seeded and chopped
- 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.
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.
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!!
*Made for 2010 Football Pool*
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