This Thai Peanut Chicken Sandwich recipe is sweet, savory, spicy, creamy and crunchy. But best of all, it’s delicious!
If you’ve been visiting for a while, then you know my mother didn’t love cooking the way I do. Sandwiches in my house were something between two pieces of store bought white bread. Fancy meant that it also had mayonnaise or cheese on it. It took me a long time to redefine what a good sandwich is. This Thai Peanut Chicken Sandwich is definitely a good sandwich.
A few weeks ago John and I went on a bike ride and ended up at one of our favorite places to eat. I was looking at the menu, and while I didn’t order it, there was this sandwich that looked interesting to me. I took this sandwich idea and started deconstructing it and putting my own spin on it. I think that’s what food people do don’t they? The result is this easy and delicious Thai Peanut Sandwich!
To assure that the chicken breasts were plump and moist, I infused them with a delicious ginger marinade before they hit the grill. The chicken is then topped with bacon, peanut sauce, and a sprinkling of bean sprouts, all on a homemade buttery brioche bun. This sandwich is sweet, savory, spicy, creamy and crunchy. It is definitely not your average sandwich and deserves the distinction of being a main dish meal.
Don’t have time to make it now? Pin it for later!
- 6 chicken breasts skinless and boneless
- 1/2 lb bacon 12 slices, cooked
- Fresh bean sprouts
- 6 buns I used brioche
- 1/2 cup peanut oil
- 1/4 cup soy sauce I use low sodium
- 1 tsp ginger grated
- 1 tsp crushed red pepper
- 13.5 oz can coconut milk lite is fine
- 4 tbsp red curry paste more or less according your heat tolerance
- 1 cup peanut butter I used natural
- 3 tbsp soy sauce
- 1/4 cup honey
- 2 tbsp rice wine vinegar
- 1/2 cup water
- 1/2 tsp peanut oil
- Combine marinade ingredients in a container or ziplock bag large enough to hold chicken breasts. Add chicken and refrigerate for at least 30 minutes or up to a day.
- Grill chicken until it measures 160 degrees F.
- Fry or bake bacon. Drain and set aside.
- Combine all of the peanut sauce ingredients in a saucepan. Heat over a medium heat until simmering. Continue cooking 2 to 3 minutes, whisking continuously. Set aside or refrigerate and allow to cool.
- On a fresh bun, top chicken with bacon. Drizzle peanut sauce over bacon and sprinkle with bean sprouts.
- Serve with additional peanut sauce.
Peanut sauce adapted from http://www.melskitchencafe.com/easy-5-minute-thai-peanut-sauce/.