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THAI PEANUT CHICKEN SANDWICH

FILET SANDWICH THAI ARACHIDE 8938
Breasts Sandwiches & burgers Oven Internationally inspired Quick recipes
2-4 Portions
15 min Prepping
10 min Cooking
Recipe Easy

Ingredients

  • 1 tbsp. (15 ml) olive oil
  • 8 slices of toasted crusty bread
  • 1 medium cucumber, sliced
  • 2 radishes, sliced
  • Fresh cilantro
  • Salt and pepper to taste

PEANUT SAUCE

  • 3/4 cup (190 ml) creamy peanut butter
  • 1/4 cup (65 ml) sweet chili sauce
  • 1/3 cup (85 ml) soy sauce
  • 1 tbsp. (15 ml) honey
  • 1 tbsp. (15 ml) grated ginger
  • 1 clove garlic, pressed
  • 1/4 cup (65 ml) coconut milk (or a little more)

Directions

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  1. In a nonstick skillet, heat olive oil over medium-high heat and brown chicken strips 3–4 minutes on each side.
  2. In a bowl, whisk peanut sauce ingredients together until smooth. Add a little coconut milk as needed if sauce is too thick. Set aside.
  3. Assemble sandwiches with peanut sauce, chicken strips, cilantro, and cucumber and radish slices.