Asian BBQ Sandwich

Name: Asian BBQ Sandwich
Yield: 2
Cuisine: Asian
Ingredients: 2 chicken breasts, boneless and skinless; 1 Tbsp peanut butter, creamy; 1 Tbsp soy sauce; 2 Tbsp sweet chili sauce; 1 tsp hoisin sauce; 1/2 tsp lemon juice; 1 1/2 tsp grated garlic; 1/4 tsp grated ginger; 1 Tbsp sesame oil; 1 c julienne cut carrots; 2/3 c julienne cut cucmber; 1/4 tsp salt; 1/2 tsp sugar; 1 Tbsp rice vinegar; 2 country french sub buns, split horizontally; 4-6 torn green lettuce leaves; 2 Tbsp unsalted butter, melted

By Hidemi Walsh
@Hidemi

I made the similar sandwich with pork. The sauce I made for that sandwich was huge hit. I crated another sandwich with that sauce and this is the one. Easy, healthy and tasty.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

1 Comment

Serves:

Method:

Stove Top

Ingredients

2

chicken breasts, boneless and skinless
1 Tbsp

peanut butter, creamy
1 Tbsp

soy sauce
2 Tbsp

sweet chili sauce
1 tsp

hoisin sauce
1/2 tsp

lemon juice
1 1/2 tsp

grated garlic
1/4 tsp

grated ginger
1 Tbsp

sesame oil
1 c

julienne cut carrots
2/3 c

julienne cut cucmber
1/4 tsp

salt
1/2 tsp

sugar
1 Tbsp

rice vinegar
2

country french sub buns, split horizontally
4-6

torn green lettuce leaves
2 Tbsp

unsalted butter, melted
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How to Make Asian BBQ Sandwich

Step-by-Step

Cut each chicken breast into small bite size.
In a medium-large bowl, mix together grated garlic, soy sauce, hoisin sauce, peanut butter, sweet chili sauce, sesame oil, lemon juice and grated ginger. Add chickens to the bowl and marinate in a refrigerator for 1 hour.
In the meantime, make salad. In a bowl, mix together julienne carrots and salt. Let sit for about 10 minutes or until carrots are tender. After 10 minutes when the carrots are tender, with hands, squeeze the carrots to drain completely. Put into another bowl and add cucumbers, sugar and rice wine vinegar. Mix until well coated. Set aside.
After 1 hour, take the chickens out of the refrigerator. Heat skillet or fry pan and cook chickens over medium heat until cooked through. Put the sauce remaining in the bowl into the skillet/fry pan and toss to coat. Turn off the heat and let cool.
Brush butter on the bottom of each bun and toast the buns (both bottom and top of the buns) lightly.
Build sandwiches. On the bottom of each bun, place lettuce leaves. Squeeze the salad to drain and put on the lettuce, then put the chickens. Put the top of the bun to close sandwich.