Thai Chicken Sandwich Recipes

THAI CURRY CHICKEN SAUSAGE SANDWICH

Steps:

• For the Asian slaw: Combine sugar, lime juice, soy sauce, garlic, salt, sesame oil, carrots and cabbage in a medium bowl. Mix well, cover and refrigerate overnight.
• For the sausage: Combine coconut milk, cilantro, lime juice, salt, curry powder, garlic, cayenne and white pepper in a medium bowl and whisk until smooth. Place chicken and fatback in another medium bowl.
• Add seasoning mixture to meat and either mix by hand or with a mixer with a paddle attachment for 45 seconds to 1 minute. (The mixture should be slightly sticky.)
• Place sausage mix into a sausage press, then add casings to tube and press out sausages.
• Link into 8-inch sausages.
• Bring a large pot filled with water to a simmer. Poach sausages until they reach an internal temperature of 165 degrees F, about 10 minutes. Let cool.
• For the Thai curry chicken sausage sandwich: Combine mayo and sriracha in a small bowl and set aside.
• Preheat a griddle or nonstick saute pan. Cut 1 sausage lengthwise down the middle and spread open. Oil griddle and place sausage on; cook until skin is golden brown, 3 to 4 minutes on each side. Place roll on griddle to toast. Place sausage on roll and top with 1/3 cup slaw and sriracha mayo. Cut in half and serve.

THAI CHICKEN WRAP WITH SPICY PEANUT SAUCE

Steps:

• Heat a grill pan over high heat. Toss chicken with soy and oil and grill 6 minutes on each side.
• Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season salad with salt, to taste.
• Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable oil.
• Slice cooked chicken on an angle. Toss with veggies and herbs.
• In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.
• Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.

THAI CHICKEN BALLS

Steps:

• In a large bowl, mix together the chicken and bread crumbs. Season with green onion, ground coriander, cilantro, chili sauce and lemon juice; mix well.
• Using damp hands, form mixture into evenly shaped balls that are either small enough to eat with your fingers, or large enough to use as burgers.
• Heat oil in a large skillet over medium heat. Fry the chicken balls in batches until well browned all over.

ASIAN CHICKEN SANDWICH

Steps:

• In a medium bowl, toss together cabbage, carrots, lime juice, and soy sauce. Split a baguette lengthwise and scoop out most of the insides, then spread mayonnaise on both sides. Layer bottom half with chicken, cabbage mixture, cilantro and mint. Sprinkle with jalapenos, and place top half of baguette on sandwich. To serve, cut crosswise into 4 pieces.

THAI CHICKEN WRAPS

Steps:

• Whisk first 5 ingredients until blended. Toss chicken with garlic salt and pepper., In a large cast-iron or other heavy skillet, heat 1 tablespoon oil over medium-high heat; stir-fry chicken until no longer pink, 3-4 minutes. Remove from pan; keep warm., In same pan, heat remaining oil over medium-high heat; stir-fry coleslaw mix, onion and ginger until broccoli is crisp-tender, 2-3 minutes. Stir in peanut butter mixture. Serve chicken and vegetable mixture in tortillas.

THAI CHICKEN SANDWICH

Steps:

• Mix soy sauce, lime juice, vegetable oil, chili garlic sauce and ketchup.
• Add chicken breasts to mixture and refrigerate for at least 6 hours.
• Remove from refrigerator and season chicken with salt and pepper.
• Place on a hot grill or bake in a 400 degree oven until cooked completely through.
• A meat thermometer should read at least 155-160 degrees.
• Mix mayonnaise and Thai chili sauce.
• Both the Thai chili sauce and the chili garlic sauce should be available in the Asian food section of the grocery store.
• Brush 1 Tbl of the mayonnaise-Thai chili sauce mixture over each hamburger bun.
• Place chicken on the bun and serve with lettuce and tomato.

THAI CHICKEN SANDWICH

Steps:

• 1. Mix soy sauce, lime juice, vegetable oil, chili garlic sauce and ketchup.
• 2. Add chicken breasts to mixture and refrigerate for at least 6 hours.
• 3. Remove from refrigerator and season chicken with salt and pepper.
• 4. Place on a hot grill or bake in a 400 degree oven until cooked completely through. A meat thermometer should read at least 155-160 degrees.
• 5. Mix mayonnaise and Thai chili sauce. Both the Thai chili sauce and the chili garlic sauce should be available in the Asian food section of the grocery store.
• 4. Brush 1 Tbl of the mayonnaise-Thai chili sauce mixture over each hamburger bun.
• 5. Place chicken on the bun and serve with lettuce and tomato.

PEANUT BUTTER, CHICKEN AND BASIL SANDWICH

Steps:

• Spread peanut butter over bread. Top with chicken, basil and salt; drizzle with oil.