Ingredients
Scale
Chicken Marinade
- 6 chicken breasts sliced through the middle
- 1 tbsp garlic powder
- 1 tsp paprika
- Juice of 1 lime
- Zest of 1 lime
- 1/2 can coconut milk
- 1 tsp pepper
- 3 tbsp of fish sauc
- 1 tbsp of chicken powder (you can use bouillon cubes)
- 2 tsp of mayonnaise
- Taste and adjust the seasoning. Pout onto the chicken and marinate for 30 minutes or overnight.
Peanut Sauce
- 1 heaped tbsp peanut butter
- 3 tbsp of mayonnaise
- fresh cracked black pepper
- 2 tbsp of sweet chili sauce
- 1 tbsp of hoisin sauce
- salt to taste
- Mix well till combined. Adjust seasoning. Add or reduce any ingredient.
Instructions
Pickled veggies:
- In a saucepan add 1/2 cup each of rice vinegar, sugar and water.
- Add 1/2 tsp of salt and 1/4 tsp of sesame oil. Boil till everything is dissolved and combined.
- Cut the cucumber lengthwise. Shred the carrots.
- Dump them into a zip-lock bag and pour over the pickling liquid.
- Remove air from bag and let vegetables sit in the liquid for up to 30 mins. you can add slit green chilies, daikon and sliced cabbage to this if you’d like.
Assembly:
- I grilled the chicken on the grill outside (ok fine Salim did) but I’ve made this chicken in the oven at 350C for 20 mins, flip halfway. You can pan fry the fillets, or you can air fry them at 370 for 15 minutes. Flip halfway.
- Once the chicken is done, let it rest 8-10 mins and put a piece of foil over it so the juices redistribute and you get a juicy fillet.
- I like to toast the French bread, but you don’t have to. You can even use soft buns or small naans for a flatbread feel.
- Drizzle the sauce over the bread, no layer the chicken, next up the pickles and a little drizzle of the peanut sauce. Your sandwich is ready!
- Prep Time: 20 mins
- Cook Time: 20 mins