chicken
Thai-Inspired Peanut Chicken Sandwich
Prep Time: 15 minutes Cooking Time: 10 minutes 2-4 servings
Products included in recipe
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 | Granny’s chicken breasts cut in strips |
| 1 tbsp. (15 ml) | olive oil |
| 8 slices | toasted crusty bread |
| 1 | medium cucumber, sliced |
| 2 | radishes, sliced |
| to taste | fresh cilantro |
| to taste | salt and pepper |
Peanut Sauce
| Quantity | Ingredient |
|---|---|
| 3/4 cup (190 ml) | creamy peanut butter |
| 1/4 cup (65 ml) | sweet chili sauce |
| 1/3 cup (85 ml) | soy sauce |
| 1 tbsp. (15 ml) | honey |
| 1 tbsp. (15 ml) | grated ginger |
| 1 clove | garlic, pressed |
| 1/4 cup (65 ml) | coconut milk (or a little more) |
Directions
- In a nonstick skillet, heat olive oil over medium-high heat.
- Add chicken strips and cook for 3–4 minutes on each side, or until browned and cooked through. Season with salt and pepper. Remove from heat.
- In a bowl, whisk together peanut butter, sweet chili sauce, soy sauce, honey, grated ginger, and pressed garlic until smooth. Gradually add coconut milk to achieve desired consistency. Set aside.
- Assemble sandwiches with peanut sauce, chicken strips, cilantro, and cucumber and radish slices.
