This Thai Peanut Chicken sandwich is sweet, savory, creamy and crunchy. It is definitely not your average sandwich and deserves the distinction of being a main dish meal.
Prep Time 15 minutesmins
Cook Time 15 minutesmins
Total Time 30 minutesmins
Servings 6
Author Hostess At Heart
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Ingredients
6chicken breasts- skinless and boneless
1/2lbbacon-12 slices, cooked
Fresh bean sprouts
6buns- Brioche or other soft sandwich buns
Marinade
1/2cuppeanut oil
1/4cupsoy sauce- I use low sodium
1tspginger- grated
1tspcrushed red pepper
Peanut sauce
1cancoconut milk- 13.5 oz can, lite is fine
4tbspred curry paste- more or less according your heat tolerance
1cuppeanut butter- I used natural
3tbspsoy sauce
1/4cuphoney
2tbsprice wine vinegar
1/2cupwater
1/2tsppeanut oil
Instructions
Marinade
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.
Assembly
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 https://www.melskitchencafe.com/easy-5-minute-thai-peanut-sauce/.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.