Savor the delicious blend of flavors in this Asian Chicken Sandwich with grilled chicken, sweet-savory marinade, and zesty coleslaw!
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 6sandwiches
Ingredients
For the sandwiches:
2poundsbonelessskinless chicken breasts
6whole wheat sandwich buns
For the marinade:
⅓cupsoy sauce
⅓cupbrown sugar
Zest and juice of 1 lime
2tablespoonshoney
¼teaspooncrushed red pepper flakes
1teaspoonAsian hot chili-garlic sauce
2clovesgarlicminced
¼teaspoonsalt
For the dressing:
¼cupsoy sauce
Juice of 1 lemon
¼cupcanola oil
2tablespoonsgrated fresh gingerabout 1-inch
2tablespoonswhite vinegar
2tablespoonsdark brown sugar
2teaspoonsesame oil
1tablespoonhoney
2teaspoonssesame seeds
1teaspoonsalt
½teaspoonground black pepper
For the slaw:
1poundcoleslaw mix
3large green onionsthinly sliced
Instructions
Lightly pound the breasts between sheets of plastic wrap or waxed paper until they are a consistent thickness.
Combine remaining ingredients, except buns, and stir together until well mixed.
Add the prepared breasts and the marinade to a large re-sealable plastic bag and place in the refrigerator for at least 4 hours or overnight. Turn occasionally to redistribute the marinade around the chicken.
Prepare a gas or charcoal grill for medium-low heat cooking.
Remove the chicken breasts from the marinade. Reserve the marinade and set it aside.
Grill until the chicken reaches an internal temperature of 160 degrees.
Make a sauce for the sandwiches by straining the marinade through a fine meshed sieve into a small saucepan. Bring to a rolling boil over high heat and cook for at least 5 minutes or until reduced to a thick, syrupy sauce.
When ready to serve, prepare the coleslaw. Combine all ingredients in a large bowl and toss until everything is evenly combined.
Cut each breast in half cross-wise and serve on a whole wheat bun topped with a spoonful of the sauce and a mound of coleslaw.
Notes
If you are at all concerned about using the leftover marinade as a sauce, simply make twice the amount of marinade called for in the recipe. Reserve half of the marinade before applying to the chicken and then reduce it as instructed above.
Having the chicken breasts the same thickness throughout means they'll cook through in the same time without one side being done while the other is still undercooked. You can use the flat end of a meat mallet, a weighty rolling pin, or a heavy bottomed pan for this task.