Serves: 4
Ingredients
1.5 lbs boneless skinless chicken thighs (recipe calls for breasts, but I prefer the flavor of thighs)
4 Tbsp. hoisin sauce, divided
1/2 tsp. Chinese five-spice powder
1 Tbsp. reduced-sodium soy sauce
2 Tbsp. vegetable oil, divided
2 Tbsp. lime juice
1 Tbsp. fish sauce (optional, I chose not to include this)
4-6 sandwich rolls (I used whole wheat)
1/4 cup reduced fat mayonnaise (optional, I chose not to use)
1/2 cucumber cute into matchsticks
1 medium carrot cut into matchsticks
4 oz. jicama cut into matchsticks
1 Fresno or red jalapeno, sliced
cilantro
basil
mint
Directions
Heat grill to medium. Put chicken in a bowl and add 2 Tbsp. hoisin sauce, five-spice, soy sauce, adn 1 Tbsp. oil, tossing to coat. Grill chicken , turning once until cooked through. Let rest 10 minutes, then slice into wide chunks.
Mix remaining 2 Tbsp. hoisin sauce, 1 Tbsp. oil, lime juice, and fish sauce (optional).
Spread the bottom side of roll with mayonnaise (optional). Fill sandwiches with chicken. Top with cucumber, carrot, jicama, chile and fresh herbs. Drizzle with lime dressing.
Enjoy!
We loved these sandwiches! They were light and refreshing and had so much flavor.
Recipe adapted from Sunset July 2012.
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