Like grilled cheese or my daily turkey creation, a chicken sandwich is something I never get sick of. When cooked just right and constructed well, a chicken breast on a bun makes for a simple but delicious meal. To make this old standby slightly more exciting, all you need is an interesting marinade, and since I've been wanting to do a chicken 'wich for weeks, I decided to experiment with a soy-ginger glaze.
Aiming for a richer chicken sandwich than usual, I used thigh meat instead of breast. Because you marinate and sauté the chicken in a tangy soy-ginger mixture, it's so moist that you hardly need any other condiments, though I added a bit of mustard, plus lettuce, tomato, and onion for texture. To enhance the sweetness, I served mine on Dutch crunch rolls, though any roll will do. To get the recipe, read more.
Original Recipe
Ingredients
For the glaze
1 Tbsp freshly grated ginger
1 Tbsp minced garlic
1/2 tsp red pepper flakes
1/2 tsp sriracha sauce
2 Tbsp sesame oil
2 Tbsp rice wine vinegar
2 Tbsp hoisin sauce
3 Tbsp soy sauce
3 Tbsp vegetable oil
1 Tbsp fresh cilantro, finely chopped
For the sandwiches
4 boneless, skinless chicken thighs
4 Dutch crunch (or other type) buns
8 pieces of butter lettuce
Honey mustard, to taste
Thinly sliced yellow onion, to taste
1/2 yellow tomato, sliced
Directions
Makes 4 sandwiches.
- To make the marinade, combine the first nine ingredients (everything but the cilantro) in a shallow container or Ziploc bag and seal. Allow the thighs to marinate for at least one hour and up to overnight.
- In a skillet over medium heat, cook the chicken in its marinade for 5 minutes on each side. Sprinkle cilantro on top of the chicken and cook for an additional minute per side.
- Remove chicken from heat and set aside.
- Split the Dutch crunch rolls in half horizontally. On each of the bottom pieces, lay two leaves of butter lettuce, topped by one piece of chicken.
- Evenly divide the onions and tomatoes between the sandwiches and place them on top of the chicken.
- Spread a thin layer of mustard on the underside of the top half of the roll, then press the roll, mustard side down, to enclose the rest of the sandwich.
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7 For All Mankind
looks great
1Mmm...I always cook with thigh meat because it's more juicy. I'm sure I'm taking in more calories because of that.
2Looove thigh meat. I'm not much of a fan of chicken breast unless it's on a whole roast chicken and still has the skin on--it gets too dry otherwise.
3this looks great...i think i'll use the soyaki marinade from trader joes instead of making my own...since i just found it in the back of my pantry?!
4You had me at Dutch crunch.
5That bread looks like the stuff!
6Looks absolutely delicious!
7What the heck is a Dutch crunch roll? I've never heard of it before, but it looks delicious.
8Goodness, that looks yummy.
9i'm all about the thighs. so tasty and juicy and succulent.
10mmmm...
This looks good! Minus the tomatoes.
11I have never seen a roll like that... looks soooo good!
12sonnabobble - i was thinkin the same, i hv the island soyaki and will use tht.
13love the soy, hold the ginger!
14This reminds me of a chicken breast marinade I frequently use that provokes guests to say "How did you make this chicken taste like meat?" This sandwich sounds great and I love the tomato in yellow. I have never heard of a Dutch crunch roll, either, but I am all in on that! Keep those sammies comin'.
15I like the looks of that!
16The tricl to jiuce chicken breasts is to flatten them out either with a mallet or a tortilla press. The grill or saute. It will melt in your mouth like butter. Just add whatever seasonings you like.
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