Recipe Homemade Chicken Sandwich Spread by Reel and Grill
Provided by: Reel and Grill
Categories:
This sandwich is a great example of balancing flavors: sweet, salty, sour, savory (umami), and bitter. There’s sweetness from the brown sugar, saltiness from the soy sauce, sourness from the vinegar, savory from the chicken and soy sauce, and bitterness from the arugula.
Provided by: PAMPEREDCHEF.COM
Yield: 4 servings
Ingredients:
| 1 medium onion |
| 4 4-oz. (125 g) boneless, skinless chicken breasts |
| ½ cup (125 mL) white vinegar |
| ¼ cup (50 mL) reduced-sodium soy sauce |
| 1 tbsp (15 mL) brown sugar |
| 2 tsp (10 mL) Garlic Rub |
| 1 medium carrot, peeled, coarsely grated |
| ½ cucumber, coarsely grated |
| 4 sandwich buns |
| 2 cups (500 mL) arugula |
| 1 ½” (1-cm) piece fresh gingerroot, peeled |
| ½ lemon |
| 1 green onion, diced |
| ½ cup (125 mL) mayonnaise |
Steps:
- Cut the onion into 1″ (2.5-cm) quarters. Place the onion in the Rockcrok® Everyday Pan, then place the chicken on top of the onion.In a medium bowl, combine the vinegar, soy sauce, brown sugar, and garlic rub. Pour the mixture over the chicken. Microwave, covered, for 12–15 minutes, or until the chicken reaches 165°F (74°C).Meanwhile, for the sauce, finely grate the ginger to measure 1 tsp (5 mL). Stir and combine the mayonnaise, ginger, lemon juice, and green onion.Remove the chicken from the pan and transfer the pan to the stove. Simmer the sauce, uncovered, over medium-high heat for 5–8 minutes, or until the liquid is reduced by a third. Cut the chicken into bite-sized pieces.To make the sandwich, spread the sauce on each of the buns, add the chicken, and top with the carrot, cucumber, and arugula.
previous post