Ingredients
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4 boneless skinless chicken breasts (I like them on the thinner side but thick is fine too)
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1 teaspoon olive oil (can also use a chile infused oil for some zip)
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1/4 teaspoon ginger powder
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1/4 teaspoon garlic salt (or powder to reduce sodium)
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2 tablespoons sugar (can sub splenda)
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3 tablespoons peanut butter
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2 1/2 tablespoons soy sauce
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1 tablespoon water
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1/2 tablespoon oil
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1 teaspoon vinegar (I use rice wine, but any variety will do or can also sub with lime juice)
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1 cup broccoli slaw mix
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1/2 cucumber, VERY thinly sliced (I like the English seedless variety)
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cilantro (chopped)
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hot pepper flakes
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4 rolls, split (ciabatta bread is great but any bread choice will do)
Instructions
- Drizzle olive oil over chicken breasts. Season with garlic salt.
- Wrap rolls in foil to heat on grill, or if cooking chicken indoors just pop in toaster oven to lightly toast.
- Chicken can be grilled outdoors or seared in a non stick skillet sprayed with Pam. Cook until done (10-15 minutes approximately depending on heat), without overcooking.
- Meanwhile, while chicken is cooking, in a very small sauce pan combine sugar, ginger, peanut butter, soy sauce, water, oil, and vinegar. Heat over medium low while stirring until sugar is disolved and peanut butter is melted.
- Assemble sandwiches by layering cucumbers on bottom of roll, top with chicken, followed by broccoli slaw (cilantro/hot pepper flakes if using too), then drizzle sauce over slaw. Top with upper bun.