with Creamy Slaw & Crispy Fried Onions
This sando has it all: sweet, salty, tangy, spicy, and of course, crunchy (we’ve got a whole slaw for that!). Sizzle up our fully cooked chicken with scallions and garlic, then coat with a warm soy-chili glaze. You’ll layer it with tangy, creamy cabbage-carrot slaw and crispy fried onions in a toasted baguette, and serve it alongside more crunchy, slightly spicy slaw for a fresh and flavorful 15-minute lunch idea.
Allergens
Utensils
Tags
Rice Wine Vinegar
5 teaspoon
Sweet Thai Chili Sauce
1 ounce
Sous Vide Chopped Chicken
8 ounce
Sweet Soy Glaze
4 tablespoon
Red Cabbage and Carrot Mix
4 ounce
Mayonnaise
2 tablespoon
Crispy Fried Onions
1 unit
Scallions
2 unit
Garlic Powder
1 teaspoon
Demi-Baguette
2 unit
Cooking Oil
2 teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
-
Wash and dry produce.
-
Thinly slice scallions, separating whites from greens. Meanwhile, halve and toast baguettes
-
In a medium bowl, combine cabbage and carrot mix, scallion greens, vinegar, mayonnaise, and half the chili sauce.
-
Break up chicken in package and drain any excess liquid. Heat a large drizzle of oil in a large pan over medium-high heat. Add scallion whites, chicken, and garlic powder. Cook, stirring occasionally, until browned and warmed through, 2-3 minutes. Add sweet soy glaze, remaining chili sauce, and ¼ cup water (⅓ cup for 4 servings); cook, stirring, until slightly thickened, 1 minute more.
- Fill baguettes with chicken, slaw, and crispy fried onions. Divide sandwiches between plates and serve.
780
kcal
Calories
31
g
Fat
7
g
Saturated Fat
73
g
Carbohydrate
31
g
Sugar
3
g
Dietary Fiber
30
g
Protein
110
mg
Cholesterol
2440
mg
Sodium
