Served with spring mix and endamame dressed with wasabi vinaigrette, this Thai Chicken Sandwich has recently become one of my favorite things to make for a nice lunch or a quick dinner. I can’t get enough! A simple ginger, lime, and sesame marinade ensure there’s a ton of flavor in every bite and I love the contrast between the fiery chili sauce and the cool, crisp cucumbers. And that’s really all there is to say about it.
Sambal Oelek is a chili paste that is similar in flavor to sriracha, but thicker and less vinegary (you can find it in the Asian aisle of most grocery stores). This stuff is basically pure chili pepper, so it has some pretty serious heat — a little goes a long way! Start with a very small amount and add more to taste. I like a lot of spice and use about a quarter and teaspoon on my sandwiches.
Thai Chicken Sandwich with Ginger & Sambal Oelek
- 1 Tbs chopped fresh Ginger
- 1 clove Garlic, minced
- 1/2 tsp Lime Zest
- 1 tsp Sesame Oil
- 2 Tbs Lime Juice
- 2 small Chicken Breasts*
- 2 Whole Wheat Sandwich Rolls
- Sambal Oelek, Sliced Cucumber, and Lettuce for serving
In a shallow dish, combine the ginger, garlic, lime zest, sesame oil, and lime juice to form a thin paste. Add the chicken breasts and toss to coat. Cover and let marinate for at least 15 minutes.
Heat a grill pan over medium-high heat. Add the chicken and cook for 4 minutes on each side, or until cooked through.
Serve on a roll with lettuce, sambal oelek, and cucumber.
*Instead of buying a package of small chicken breasts, I like to pick one larger breast out of the case. I then split it widthwise (almost as though I was butterflying it, but I keep going to cut all the way through) to get two servings. This leaves plenty of surface area for the marinade, and the thinner cut cooks up quickly.