Thai Peanut Slaw Chicken Sandwich (Printable Version)
Grilled chicken and Thai peanut slaw in a soft bun, with tangy sauce and crisp veggies. Easy, vibrant main meal.
# What You'll Need:
→ Chicken Preparation
01 - 4 boneless, skinless chicken breasts (about 5 oz each)
02 - 1 tablespoon soy sauce
03 - 1 tablespoon fresh lime juice
04 - 1 tablespoon vegetable oil
05 - 1 teaspoon garlic powder
06 - 1/2 teaspoon ground black pepper
→ Peanut Slaw
07 - 2 cups shredded green cabbage
08 - 1 cup shredded red cabbage
09 - 1 cup shredded carrots
10 - 1/2 cup thinly sliced red bell pepper
11 - 1/4 cup chopped fresh cilantro
12 - 2 green onions, thinly sliced
→ Peanut Dressing
13 - 1/4 cup creamy peanut butter
14 - 2 tablespoons soy sauce
15 - 1 tablespoon rice vinegar
16 - 1 tablespoon fresh lime juice
17 - 1 tablespoon honey or maple syrup
18 - 1 teaspoon sesame oil
19 - 1 teaspoon grated fresh ginger
20 - 1 small garlic clove, minced
21 - 2 to 3 tablespoons warm water (as needed, to thin dressing)
→ Sandwich Assembly
22 - 4 brioche or sandwich buns
23 - 1/4 cup mayonnaise (optional, or vegan mayonnaise for dairy-free)
24 - Extra cilantro leaves, for garnish
25 - Sliced fresh chili or jalapeño (optional)
# Steps to Follow:
01 - Mix soy sauce, fresh lime juice, vegetable oil, garlic powder, and black pepper in a bowl. Coat chicken breasts in marinade and let stand while preparing the slaw.
02 - Combine shredded green and red cabbage, carrots, sliced red bell pepper, chopped cilantro, and green onions in a large mixing bowl.
03 - Whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey or maple syrup, sesame oil, grated ginger, and minced garlic. Stir in warm water gradually until dressing reaches a smooth, pourable consistency.
04 - Pour peanut dressing over slaw mixture. Toss thoroughly to coat all vegetables. Refrigerate until needed.
05 - Preheat grill or grill pan to medium-high. Cook chicken breasts for 5 to 6 minutes per side until cooked through and juices run clear. Rest for 5 minutes, then slice thinly.
06 - Lightly toast brioche or sandwich buns. Spread mayonnaise on bottom halves as desired.
07 - Layer sliced grilled chicken on bun bases. Generously top with peanut slaw, garnish with cilantro leaves and sliced chili or jalapeño if desired. Close with top buns.
08 - Serve sandwiches immediately while warm.
# Additional Tips::
01 -
- Bold fusion of Thai and American flavors in every bite
- Easy meal that impresses with both color and crunch
02 -
- This recipe contains peanuts, soy, eggs (if using regular mayonnaise), and wheat (in buns)
- For dairy-free, simply substitute vegan mayo or omit it altogether
03 -
- Use rotisserie chicken for a time-saving shortcut
- Add sliced avocado or cucumber for extra freshness and crunch