Thai Chicken Sandwich Recipes

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THAI CHICKEN SANDWICH



Thai Chicken Sandwich image

Make and share this Thai Chicken Sandwich recipe from Food.com.

Provided by J C9648

Categories     Lunch/Snacks

Time 1h30m

Yield 2-3 serving(s)

Number Of Ingredients 10

2 (6 ounce) chicken breasts
3/4 cup soy sauce
4 ounces lime juice
1 cup vegetable oil
1 cup chili-garlic sauce
3 ounces ketchup
2 tablespoons mayonnaise
1 tablespoon Thai sweet chili sauce
2 hamburger buns
salt & pepper

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.

Nutrition Facts : Calories 1562.9, Fat 131.8, SaturatedFat 19.9, Cholesterol 112.7, Sodium 7043.2, Carbohydrate 48, Fiber 2.6, Sugar 17.1, Protein 52.2

THAI CHICKEN SANDWICH



Thai Chicken Sandwich image

Make and share this Thai Chicken Sandwich recipe from Food.com.

Provided by Ck2plz

Categories     Chicken Breast

Time 50m

Yield 2 serving(s)

Number Of Ingredients 10

1 tablespoon Thai sweet chili sauce
1 cup chili-garlic sauce
2 (6 ounce) chicken breasts
2 hamburger buns
2 tablespoons mayonnaise
3 ounces ketchup
1 cup vegetable oil
4 ounces lime juice
3/4 cup soy sauce
salt & pepper

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.

THAI CURRY CHICKEN SAUSAGE SANDWICH



Thai Curry Chicken Sausage Sandwich image

Provided by Food Network

Categories     main-dish

Time 9h5m

Yield 1 serving

Number Of Ingredients 22

1/4 cup sugar
2 tablespoons lime juice
2 tablespoons soy sauce
1 tablespoon minced garlic
1 tablespoon salt
1 tablespoon sesame oil
2 medium carrots, grated
1 small head red cabbage, sliced thin
3/4 cup coconut milk
1/2 cup chopped fresh cilantro
1/4 cup lime juice
3 tablespoons salt
2 tablespoons curry powder
2 tablespoons minced garlic
1 teaspoon cayenne pepper
1 teaspoon white pepper
4 1/2 pounds ground chicken thighs
1/2 pound unsalted ground pork fatback
6 feet all-natural hog casings
1/2 cup mayo
1 tablespoon sriracha
One 8-inch sub roll or long roll, split

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



Thai Chicken Wrap with Spicy Peanut Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 27m

Yield 4 BIG wraps

Number Of Ingredients 20

3 (6-ounce) chicken breasts
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 tablespoon grill seasoning
1/2 seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle
2 cups fresh bean sprouts
1 cup shredded carrots, available in pouches in produce department
3 scallions, sliced on an angle
12 leaves basil, chopped or torn
3 tablespoons chopped mint leaves (4 sprigs)
1 tablespoon sesame seeds
2 teaspoons sugar
2 tablespoons rice wine vinegar or white vinegar
Salt
1/4 cup room temperature chunky peanut butter, soften in microwave if it has been refrigerated
2 tablespoons soy sauce
1 tablespoon rice wine vinegar or white vinegar
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
4 (12-inch) flour tortilla wraps

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 WRAPS



Thai Chicken Wraps image

Thanks to quick-cooking chicken, convenient broccoli slaw mix, and an easy peanut sauce, you can wrap up dinner in 25 minutes. -Trudy Williams, Shannonville, Ontario

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 13

1/4 cup sugar
1/4 cup creamy peanut butter
3 tablespoons soy sauce
2 to 3 tablespoons water
2 garlic cloves, minced
3/4 pound boneless skinless chicken breasts, cut into thin strips
1/2 teaspoon garlic salt
1/4 teaspoon pepper
2 tablespoons canola oil, divided
4 cups broccoli coleslaw mix
1 medium red onion, halved and thinly sliced
1 teaspoon minced fresh gingerroot
6 flour tortillas (8 inches), warmed

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.

Nutrition Facts : Calories 389 calories, Fat 15g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 935mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 4g fiber), Protein 21g protein.

ASIAN CHICKEN SANDWICH



Asian Chicken Sandwich image

Turn the makings of an Asian Chicken Salad into this flavorful Vietnamese-style sandwich.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 10

2 cups shredded red cabbage
2 large carrots, grated
2 tablespoons fresh lime juice
1 teaspoon soy sauce
1 pound baguette
1/4 cup mayonnaise
2 cups shredded cooked chicken
1 cup fresh cilantro leaves
1 cup fresh mint leaves
2 jalapenos, thinly sliced

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.

Nutrition Facts : Calories 438 g, Fat 18 g, Fiber 4 g, Protein 29 g

PEANUT BUTTER, CHICKEN AND BASIL SANDWICH



Peanut Butter, Chicken and Basil Sandwich image

Stay with me, here. These classic Thai flavors work on so much more than noodles...try 'em on a sandwich and you won't be disappointed. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Categories     Lunch     Snacks

Time 5m

Yield 1 serving.

Number Of Ingredients 6

1 tablespoon creamy peanut butter
1 slice crusty white bread
3 tablespoons shredded cooked chicken
1 tablespoon torn fresh basil
1/8 teaspoon coarse sea salt
1 teaspoon extra virgin olive oil

Steps:

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

Nutrition Facts : Calories 263 calories, Fat 16g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 473mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.

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