Oriental Chicken Sandwich Or Wrap
February 04, 2015
"This easy-to-fix & tasty sandwich is from the "Best Ever Chicken Cookbook" edited by Linda Fraser. Although the recipe calls for thinly-sliced sourdough bread, the intro suggests that it is also good served in warmed pita bread or as a tortilla wrap. (Time does not include resting times) Enjoy!"
- Serving Size: 1 (230.1 g)
- Calories 549
- Total Fat - 23.6 g
- Saturated Fat - 4.9 g
- Cholesterol - 96.4 mg
- Sodium - 1133.5 mg
- Total Carbohydrate - 38.8 g
- Dietary Fiber - 3.4 g
- Sugars - 11.9 g
- Protein - 46.8 g
- Calcium - 73.6 mg
- Iron - 3.2 mg
- Vitamin C - 1.8 mg
- Thiamin - 0.3 mg
Mix together the soy sauce, honey, sesame oil & garlic. Using a pastry brush, brush both sides of each chicken breast w/the mixture & allow to rest for 15 min.
Grill (see note below) chicken breasts for 3-4 min on each side until cooked through. Allow to rest for 10 min, slice thinly & keep warm.
Spread each slice of bread w/1 tablespoon of peanut butter.
Arrange sliced chicken equally on 2 of the bread slices.
Add equal amounts of the bean sprouts & chopped red pepper on top of the chicken slices. Close the sandwich w/the other slice of bread & serve immediately.
NOTE: No grilling method was suggested, but IMO they will all work well
Tips & Variations
- No special items are required