Wednesday, January 2, 2013

Vietnamese Chicken Sandwiches

This recipe worked nicely in the rotation since we needed 3 oz of bread for the Greek Bread Salad and 12 oz for this.

D made it.  It required lots of ingredients but was really very good.  Spicy too.  Would definitely have again.

We had with salad.

Vietnamese Chicken Sandwiches

Yield: Serves 4
Hands-on:38 Minutes
Total:50 Minutes

1 (12-ounce) French bread baguette
Photo by: Photo: Brian Woodcock;
Styling: Mary Clayton Carl
2 teaspoons canola oil
1 pound chicken cutlets
1/4 teaspoon black pepper
2 teaspoons minced garlic, divided
1 tablespoon lower-sodium soy sauce
2 teaspoons dark sesame oil
2 teaspoons hoisin sauce
1/2 cup sugar
1/2 cup rice vinegar
1 cup matchstick-cut carrots
1 cup very thinly sliced radishes
2 cups thinly sliced English cucumber
1 1/2 cups thinly sliced romaine lettuce
1/2 cup cilantro leaves
1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)

1. Cut bread in half horizontally; hollow out, leaving a 1-inch-thick shell.

2. Heat canola oil in a large skillet over medium-high heat. Sprinkle chicken with pepper. Sauté 3 minutes on each side or until done. Let stand 10 minutes. Slice chicken; toss with 1 teaspoon garlic.

3. Combine remaining 1 teaspoon garlic, soy sauce, sesame oil, and hoisin in a bowl; add chicken. Toss. Combine sugar and vinegar in a small saucepan; cook until sugar dissolves. Add carrot and radishes. Cool; drain, reserving 2 tablespoons vinegar mixture.

4. Arrange cucumber and lettuce on bottom half of bread; drizzle with vinegar mixture. Top with chicken, radish mixture, cilantro, Sriracha, and bread top. Cut into 4 equal portions.

Nutritional Information
Calories: 400; Fat: 7.7g; Saturated fat: 1.1g; Monounsaturated fat: 3.1g; Polyunsaturated fat: 2.1g; Protein: 25g; Carbohydrate: 59.3g; Fiber: 3g; Cholesterol: 54mg; Iron: 2.9mg; Sodium: 802mg; Calcium: 38mg

Cooking Light JANUARY 2013

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