Oriental Chicken Sandwich
Elevate your sandwich game with this delectable Oriental Chicken Sandwich—a perfect fusion of bold Asian-inspired flavors and fresh, crisp textures. Tender chicken breasts are marinated in a savory-sweet blend of soy sauce, honey, sesame oil, garlic, and ginger before being seared to golden perfection. A creamy sriracha mayo adds a spicy kick, while julienned carrots, crunchy cucumbers, and a sprinkle of cilantro deliver a refreshing crunch and vibrant color. Served on lightly toasted sandwich buns and layered with crunchy lettuce, this sandwich strikes the perfect balance between hearty and fresh. Ready in just 40 minutes, this recipe is an ideal option for a quick yet satisfying weeknight dinner or casual lunch. Keywords: Oriental Chicken Sandwich, Asian-inspired sandwich, sriracha mayo, quick dinner idea, crispy vegetables, chicken sandwich recipe.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 3 tablespoons Soy sauce
- 2 tablespoons Honey
- 1 tablespoon Sesame oil
- 2 cloves Garlic
- 1 teaspoon Ginger
- 2 teaspoons Rice vinegar
- 4 tablespoons Mayonnaise
- 2 teaspoons Sriracha
- 1 medium Carrot
- 0.5 medium Cucumber
- 0.25 cup Cilantro
- 4 pieces Lettuce leaves
- 4 pieces Sandwich buns
- 2 tablespoons Cooking oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Slice the chicken breasts in half horizontally to make thinner fillets. Set aside.
In a bowl, whisk together the soy sauce, honey, sesame oil, minced garlic, grated ginger, and 1 teaspoon of rice vinegar. Add the chicken fillets to this marinade, ensuring they are fully coated. Cover and let marinate in the refrigerator for at least 15 minutes.
Meanwhile, prepare the dressing by mixing mayonnaise, sriracha, and the remaining teaspoon of rice vinegar in a small bowl. Adjust the level of sriracha to taste. Set the dressing aside.
Peel and julienne the carrot, and thinly slice the cucumber. Chop the cilantro leaves finely. Set all the vegetables aside.
Heat cooking oil in a skillet over medium heat. Remove the chicken from the marinade and pat dry with paper towels. Sprinkle both sides with salt and black pepper.
Cook the chicken in the skillet for 4-5 minutes per side, or until it is golden brown and fully cooked (internal temperature of 165°F/74°C). Remove from heat and let rest for a few minutes.
Lightly toast the sandwich buns under a broiler or in a toaster oven for 2 minutes or until golden brown.
Assemble the sandwiches: Spread the sriracha-mayonnaise dressing on both the top and bottom halves of each bun. Place a lettuce leaf on the bottom half of each bun, followed by a piece of cooked chicken. Top with julienned carrot, sliced cucumber, and a sprinkle of chopped cilantro. Cover with the top bun.
Serve immediately while still warm, with your choice of side dish or salad.
Nutrition Facts
Calories |
1818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.2 g | 127% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 4880 mg | 212% | |
| Total Carbohydrate | 143.9 g | 52% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 48.7 g | ||
| Protein | 86.0 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 251 mg | 19% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1431 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
