Thai Chicken Sandwich

Experience a bold fusion of flavors with this Thai Chicken Sandwich, a deliciously vibrant twist on your classic handheld meal. Juicy, marinated chicken breasts imbued with soy, lime, fish sauce, and a hint of spice take center stage, perfectly complemented by a crisp, tangy red cabbage and carrot slaw. The rich, creamy peanut butter and sriracha spread adds a savory depth, while fresh cucumber slices bring a refreshing crunch. Served on buttery, toasted baguettes, this sandwich combines Asian-inspired ingredients with a satisfying texture balance in every bite. Ready in just 35 minutes, it’s an ideal choice for a quick and flavorful lunch or dinner that feels gourmet.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 2

Ingredients

• 2 pieces Chicken breast
• 2 tablespoons Soy sauce
• 1 tablespoon Fish sauce
• 2 tablespoons Lime juice
• 1 tablespoon Brown sugar
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, grated
• 0.5 teaspoon Red chili flakes
• 1 cup Red cabbage, shredded
• 1 large Carrot, shredded
• 0.25 cup Cilantro, chopped
• 1 tablespoon Rice vinegar
• 2 tablespoons Mayonnaise
• 2 tablespoons Peanut butter
• 1 teaspoon Sriracha sauce
• 2 pieces Baguette or sandwich rolls
• 1 tablespoon Butter, melted
• 0.25 cup Cucumber slices
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

In a small bowl, whisk together soy sauce, fish sauce, lime juice, brown sugar, minced garlic, grated ginger, and red chili flakes to make a marinade.

Step 2

Place the chicken breasts in a resealable plastic bag or shallow dish, pour the marinade over them, and let them marinate for at least 15 minutes (or up to 2 hours in the refrigerator).

Step 3

While the chicken is marinating, prepare the slaw by combining shredded red cabbage, shredded carrot, chopped cilantro, rice vinegar, and a pinch of salt in a mixing bowl. Toss well and set aside.

Step 4

In another small bowl, whisk together mayonnaise, peanut butter, and sriracha sauce to create the peanut spread.

Step 5

Heat a grill pan or skillet over medium heat. Remove the chicken from the marinade and cook for 6–7 minutes on each side, or until the chicken is fully cooked and has a nice char. Transfer to a plate and let the chicken rest for 5 minutes, then slice it thinly.

Step 6

Cut the baguette or sandwich rolls in half lengthwise and brush the cut sides with melted butter. Toast them on the grill pan or a skillet until golden brown and slightly crisp.

Step 7

Spread a generous amount of the peanut spread on the bottom halves of the toasted rolls. Layer the sliced chicken, prepared slaw, and cucumber slices over the spread.

Step 8

Top with the other half of the roll, cut the sandwich in half if desired, and serve immediately. Enjoy!

Nutrition Facts

Serving size	967 grams (967.0g)

Amount per serving	% Daily Value*
Calories	1579

Total Fat 61.80g	79%
Saturated Fat 15.10g	76%
Polyunsaturated Fat 5.20g
Cholesterol 267mg	89%
Sodium 5670mg	247%
Total Carbohydrate 167.90g	61%
Dietary Fiber 14.20g	51%
Total Sugars 26.40g
Protein 100.60g	201%

Vitamin D 7IU	35%
Calcium 250mg	19%
Iron 9mg	51%
Potassium 2156mg	46%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.1%

Protein: 24.7%

Carbs: 41.2%