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