Thai Chicken Sandwich
Experience a bold fusion of flavors with this Thai Chicken Sandwich, a deliciously vibrant twist on your classic handheld meal. Juicy, marinated chicken breasts imbued with soy, lime, fish sauce, and a hint of spice take center stage, perfectly complemented by a crisp, tangy red cabbage and carrot slaw. The rich, creamy peanut butter and sriracha spread adds a savory depth, while fresh cucumber slices bring a refreshing crunch. Served on buttery, toasted baguettes, this sandwich combines Asian-inspired ingredients with a satisfying texture balance in every bite. Ready in just 35 minutes, it’s an ideal choice for a quick and flavorful lunch or dinner that feels gourmet.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 2 tablespoons Lime juice
- 1 tablespoon Brown sugar
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 0.5 teaspoon Red chili flakes
- 1 cup Red cabbage, shredded
- 1 large Carrot, shredded
- 0.25 cup Cilantro, chopped
- 1 tablespoon Rice vinegar
- 2 tablespoons Mayonnaise
- 2 tablespoons Peanut butter
- 1 teaspoon Sriracha sauce
- 2 pieces Baguette or sandwich rolls
- 1 tablespoon Butter, melted
- 0.25 cup Cucumber slices
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
In a small bowl, whisk together soy sauce, fish sauce, lime juice, brown sugar, minced garlic, grated ginger, and red chili flakes to make a marinade.
Place the chicken breasts in a resealable plastic bag or shallow dish, pour the marinade over them, and let them marinate for at least 15 minutes (or up to 2 hours in the refrigerator).
While the chicken is marinating, prepare the slaw by combining shredded red cabbage, shredded carrot, chopped cilantro, rice vinegar, and a pinch of salt in a mixing bowl. Toss well and set aside.
In another small bowl, whisk together mayonnaise, peanut butter, and sriracha sauce to create the peanut spread.
Heat a grill pan or skillet over medium heat. Remove the chicken from the marinade and cook for 6–7 minutes on each side, or until the chicken is fully cooked and has a nice char. Transfer to a plate and let the chicken rest for 5 minutes, then slice it thinly.
Cut the baguette or sandwich rolls in half lengthwise and brush the cut sides with melted butter. Toast them on the grill pan or a skillet until golden brown and slightly crisp.
Spread a generous amount of the peanut spread on the bottom halves of the toasted rolls. Layer the sliced chicken, prepared slaw, and cucumber slices over the spread.
Top with the other half of the roll, cut the sandwich in half if desired, and serve immediately. Enjoy!
Nutrition Facts
Calories |
1579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 267 mg | 89% | |
| Sodium | 5670 mg | 247% | |
| Total Carbohydrate | 167.9 g | 61% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 26.4 g | ||
| Protein | 100.6 g | 201% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 250 mg | 19% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2156 mg | 46% | |
*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.
