close up of a Thai peanut chicken sandwich cut in half
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5 from 2 votes

Thai Peanut Chicken Sandwich

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 mins
Cook Time 15 mins
Total Time 30 mins
Servings 6
Author Hostess At Heart

Ingredients

  • 6 chicken breasts skinless and boneless
  • 1/2 lb bacon 12 slices, cooked
  • Fresh bean sprouts
  • 6 buns I used brioche

Marinade

  • 1/2 cup peanut oil
  • 1/4 cup soy sauce I use low sodium
  • 1 tsp ginger grated
  • 1 tsp crushed red pepper

Peanut sauce

  • 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

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 http://www.melskitchencafe.com/easy-5-minute-thai-peanut-sauce/.
Tried this recipe? That's awesome!Mention @hostessatheart or tag #hostessatheart!