Thursday, June 23, 2011

Vietnamese Chicken Sandwiches

Recipe from

We don't have a grill, so I make this on the stove top and it is still amazing!


4 medium skinless, boneless chicken breast halves (about 1 pound total)
2 teaspoons toasted sesame oil
1/2 teaspoon crushed red pepper
2 tablespoons sugar
2 tablespoons peanut butter
2 tablespoons soy sauce
1 tablespoon cooking oil
1 clove garlic, minced
4 French-style rolls, split
1/4 cup sprouts
cucumber sticks


1. Rinse chicken; pat dry. Combine sesame oil and crushed red pepper; brush over chicken.

2. Grill chicken on the lightly greased rack of an uncovered grill directly over medium heat for 12 to 15 minutes or until tender and no longer pink, turning once.

3. Meanwhile, for sauce, in a small saucepan, stir together sugar, peanut butter, soy sauce, oil, garlic, and 2 tablespoons water. Heat on grill rack until sugar is dissolved, stirring frequently. For the last 1 minute of grilling, place split rolls on the grill rack to toast.

4. To serve, place cooked chicken breasts on bottom halves of rolls; spoon on sauce and top with sprouts, cucumbers, and roll tops. Makes 4 servings.

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