Thai Chicken Sandwiches
These sandwiches are easy to make and should be well-received by everyone! Its build-your-own style allows each person to modify the level of heat they like, letting the recipe go from cool and tame to hot and spicy.
Yield: 4 servings
Prep Time: 5 minutes plus time for marinating (1-4 hours)
Cook Time: 20 minutes
2 tablespoons grated fresh ginger
2 cloves garlic, minced
1 teaspoon lemon zest
2 teaspoons sesame oil
¼ cup lime juice
2 regular (thick) chicken breasts
4 (whole grain) rolls, for serving
½ cucumber, sliced, for serving
Thai curry paste, for serving1
Whisk together the ginger, garlic, zest, oil, and lime juice in a shallow dish or pie plate. Halve each chicken breast and add all four pieces to the dish. Turn to coat both sides with the marinade, then cover and refrigerate for at least 1 hour (I did four; the recipe says 15 minutes).
Heat a grill pan, lightly coated with cooking spray, over medium-high heat. When hot, add the chicken breasts and sear, 4 minutes per side. Lower the heat to medium and continue cooking for another 6-7 minutes per side, until the breasts have cooked through fully.
Serve with rolls, cucumber, and Thai curry paste.
Source, adapted: Healthy-Delicious
1As much as ¼ teaspoon per person may be enough; however, I probably used closer to a full tablespoon just on mine. Start with a small amount and go from there, just in case.