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.
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Yields 6
This Thai Peanut Chicken Sandwich recipe is sweet, savory, spicy, creamy and crunchy. But best of all, it's delicious!
15 minPrep Time
15 minCook Time
30 minTotal Time
Save RecipeIngredients
- 6 chicken breasts, skinless and boneless
- 1/2 pound of bacon (12 slices), cooked
- Fresh bean sprouts
- 6 buns - I used Brioche Buns
- 1/2 cup peanut oil
- 1/4 cup soy sauce (I use low sodium)
- 1 teaspoon grated ginger
- 1 teaspoon crushed red pepper
- 13.5 oz can coconut milk (lite is fine)
- 4 tablespoons red curry paste (more or less according your heat tolerance)
- 1 cup peanut butter (I used natural)
- 3 tablespoons soy sauce
- 1/4 cup honey
- 2 tablespoons rice wine vinegar
- 1/2 cup water
- 1/2 teaspoon peanut oil
Instructions
- 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.
Notes
Peanut sauce adapted from Mels Kitchen Cafe
If you are looking for delicious side dishes to go with this sandwich, here are a couple great ideas!
Soba Noodle Salad
Asian 5 Spice Rice
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