Summer time is here! Yep 107 today...sizzling, so fresh, light and easy is in order. I know I have a hit when they finish eating and shout out "I want the left-overs for lunch tomorrow!!!"
From our garden:
arugula, italian parsley and peach
Korean-Style
Chicken Sandwich
By Grace Parisi
Adapted
¼ cup hoisin sauce
¼ cup low-sodium
tamari soy sauce
2 tablespoons
honey
1 tablespoon
finely grated fresh ginger
2 garlic cloves,
minced
1 teaspoon Asian
chili-garlic sauce
1 teaspoon Asian
sesame oil
Salt and freshly
ground pepper
3 skinless, boneless chicken breasts, trimmed of visible fat
Vegetable oil,
for brushing
1 bunch arugula
1 small bunch
Italian parsley
Mayonnaise
Sourdough rolls
1. Heat a cast
iron grill pan over medium high heat.
2. In a
medium bowl, combine hoisin sauce with the soy sauce, honey, grated ginger,
minced garlic, chili-garlic sauce and sesame oil.
3. Season the
barbecue sauce with salt and pepper.
4. Brush the
grill lightly with vegetable oil
5. Season the
chicken with salt and pepper.
6. Grill the
chicken, turning occasionally, until golden and almost cooked through, about 10
minutes.
7. Brush with
the barbecue sauce and grill, turning and brushing, until golden brown, about 3
minutes longer. Reserve 1/3 of sauce
8. Transfer the
chicken to a work surface and let stand for 5 minutes, then cut it into
1/2-inch strips.
9. Cut the rolls in half and brush with oil.
10. Grill both sides
until toasted.
11. Mix mayonnaise
and remaining barbeque sauce and spread on toasted roll.
12. Add chicken,
arugula and parsley
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