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Asian Chicken Sandwich AND A Giveaway

Asian Chicken Sandwich AND A Giveaway

by Pam on April 25, 2013

I found this recipe on Use Real Butter[1] that looked too good to resist. I adapted it to use what I had on hand and to work best with our tastes. The sriracha mayonnaise was out of this world amazing and I can’t wait to try it on sandwiches and other things soon. The slaw had a nice soy and ginger flavor and the chicken was crispy and tender without being greasy. The combination of  the ingredients together was fantastic. My husband ABSOLUTELY LOVED these chicken sandwiches and even took the leftovers to work the following day. My kids both gobbled their sandwiches up and I didn’t leave a single crumb on my plate. These will definitely be on our dinner table again VERY SOON.

See the bottom of this post for the Giveaway information. Good luck!

Line a baking sheet with tin foil then top with two cooling racks.

Cut the chicken breasts in half lengthwise then cut each piece into half widthwise. You should end up with four pieces of same thickness chicken. Season both sides of the meat with sea salt, freshly cracked pepper, and garlic powder, to taste. Pour the flour onto a flat plate. Whisk the egg and milk together in a bowl. Pour the panko onto a flat plate.

Dredge the chicken into the flour; next dip into the egg mixture followed by dipping into the panko crumbs, making sure to get an even coating. Place onto the cooling racks; repeat with the remaining chicken. Place the chicken into the refrigerator for 30 minutes.  Side Note: Don’t skip this step, it helps the panko adhere to the chicken. 

After the chicken has been in the refrigerator for 30 minutes, remove and set on the counter for 15 minutes. Heat half of the oil into a large skillet over medium high heat. Once the pan is hot, add four pieces of the panko crusted chicken and cook for 4-5 minutes on the first side, until golden brown. Flip the chicken over and cook for another 3 minutes or until the chicken is golden brown and cooked through. Remove from the skillet and place on a plate with a tin foil tent. Repeat the process with the remaining oil and chicken.

Place the coleslaw mix, green onions, and cilantro in a bowl. In another bowl, combine the grated ginger, soy sauce, lime juice, and rice vinegar. Whisk the ingredients while adding the sesame oil into the dressing. Pour the dressing over the coleslaw mixture and toss to coat. Sprinkle with sesame seeds if desired.  Side Note: I made the coleslaw when I started cooking the chicken so it would not get soggy. 

Combine the mayonnaise together with the sriracha sauce, to taste. We liked our sauce spicy. Set aside.

Toast your hamburger buns in the oven for a few minutes, if you prefer. Slather some sriracha mayonnaise on the bun, place a piece of chicken on top then a good spoonful of slaw. Slather the top bun with more sriracha mayonnaise, if desired. Serve immediately. Enjoy!



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Asian Chicken Sandwich




Yield: 8

Prep Time: 15 min.

Cook Time: 15 min.



Ingredients:

Panko Crusted Chicken:

2 tbsp canola oil, divided
2 boneless skinless chicken breasts, cut in half lengthwise, cut in half again
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
1/2 cup of flour
1 egg
1 tbsp milk
1 1/2 cups of plain panko crumbs
Hamburger buns

Asian Cabbage Slaw:

2 cups of coleslaw mix (green & purple cabbage and carrots, shredded)
2 stalks green onions, minced
1/4 cup fresh cilantro, chopped
1 tsp fresh ginger, grated
1 tbsp soy sauce
Juice from 1/2 a lime
3 tbsp rice vinegar
1 tbsp sesame oil
Sesame seeds

Sriracha Mayonnaise:

1/2 cup of mayonnaise
Sriracha, to taste

Directions:

Line a baking sheet with tin foil then top with two cooling racks.

Cut the chicken breasts in half lengthwise then cut each piece into half widthwise. You should end up with four pieces of same thickness chicken. Season both sides of the meat with sea salt, freshly cracked pepper, and garlic powder, to taste. Pour the flour onto a flat plate. Whisk the egg and milk together in a bowl. Pour the panko onto a flat plate.

Dredge the chicken into the flour; next dip into the egg mixture followed by dipping into the panko crumbs, making sure to get an even coating. Place onto the cooling racks; repeat with the remaining chicken. Place the chicken into the refrigerator for 30 minutes. Side Note: Don’t skip this step, it helps the panko adhere to the chicken.

After the chicken has been in the refirgerotor for 30 minutes, remove and set on the counter for 15 minutes. Heat half of the oil into a large skillet over medium high heat. Once the pan is hot, add four pieces of the panko crusted chicken and cook for 4-5 minutes on the first side, until golden brown. Flip the chicken over and cook for another 3 minutes or until the chicken is golden brown and cooked through. Remove from the skillet and place on a plate with a tin foil tent. Repeat the process with the remaining oil and chicken.

Place the coleslaw mix, green onions, and cilantro in a bowl. In another bowl, combine the grated ginger, soy sauce, lime juice, and rice vinegar. Whisk the ingredients while adding the sesame oil into the dressing. Pour the dressing over the coleslaw mixture and toss to coat. Sprinkle with sesame seeds if desired. Side Note: I made the coleslaw when I started cooking the chicken so it would not get soggy.

Combine the mayonnaise together with the sriracha sauce, to taste. We liked our sauce spicy. Set aside.

Toast your hamburger buns in the oven for a few minutes, if you prefer. Slather some sriracha mayonnaise on the bun, place a piece of chicken on top then a good spoonful of slaw. Slather the top bun with more sriracha mayonnaise, if desired. Serve immediately. Enjoy!



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Use Real Butter

GIVEAWAY:

    

Jennifer from Knotty Daughters [4] is giving one of my readers an apron of your choice from her website[5]. All you have to do to enter this contest is to comment on this post.

Bonus Entries:

The giveaway is open until Sunday, April 28, 2013 @ 7:30 p.m. This giveaway is only open to USA residents only. Be sure to include an e-mail address with your comment(s). Winner will be chosen randomly and announced on Sunday night. I will email the winner and if the winner does not respond within 48 hours, a new winner will be chosen. Product will be shipped directly to the winner by Knotty Daughters.

Good luck!!!

 

References

  1. ^ Use Real Butter (userealbutter.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)
  4. ^ Knotty Daughters (www.knottydaughters.com)
  5. ^ website (www.knottydaughters.com)

Tomato, mozzarella and basil salad

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

This traditional Italian salad – notice how the green, white and red colours of this salad are, patriotically, the same as the colours of the Italian national flag – is so simple to put together. But it looks fab and tastes even better, with the sensational flavours of the Mediterranean. Just the thing to enjoy with a pal on a hot summer’s day…

  • Serves: 2

  • Prep time: 10 mins

  • Total time: 10 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

That’s goodtoknow

If you put a finger over the top of the bottles of balsamic vinegar and olive oil you can “dot the plate” to give it that professional look!

Ingredients

  • 6 small tomatoes
  • 125g pkt of mozzarella pearls, drained
  • A handful of fresh basil leaves
  • Sea salt and freshly ground black pepper
  • Balsamic vinegar, to serve
  • Extra virgin olive oil, to serve

Method

  1. Cut the tomatoes in half, and arrange on two plates with the mozzarella pearls and basil leaves.
  2. Season with sea salt and freshly ground black pepper.
  3. Drizzle with a little extra virgin olive oil and a splash of balsamic vinegar.

By Lucy Knox

Cooked this? Upload a picture to our Facebook page

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Delicata Squash with Brown Sugar and Butter and the Butterball Coupon Winners

Delicata Squash with Brown Sugar and Butter and the Butterball Coupon Winners

by Pam on November 10, 2013

Delicata is my new favorite squash – I can’t believe it took me so long to try it! This squash is light, flavorful, and easy to cook. I am looking forward to trying all sorts of recipes with it. I lightly brushed some butter in each half then sprinkled them with a bit of brown sugar before baking them in the oven. They turned out so delicious, moist, and flavorful. My son absolutely loved his and so did my husband and I. I will definitely make this recipe again.

Preheat the oven to 375 degrees. Add a 1/4 inch of water to a large baking pan.

Cut the squash in half lengthwise then clean out the seeds with a spoon. Rub the butter equally into each squash half. Season with a touch of sea salt and freshly cracked pepper then sprinkle each half equally with the brown sugar. Place into the prepared baking dish then cover with tin foil.

 

Place the pan into the oven and bake for 30 minutes, or until tender. Remove the tin foil then turn the oven to broil; cook,watching carefully, for a few minutes or until the sugar starts to caramelize. Remove from the oven and serve immediately. Enjoy.

 

 



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Save[2]



Delicata Squash with Brown Sugar and Butter




Yield: 4

Prep Time: 5 min.

Cook Time: 35 min.



Ingredients:

2 Delicata squash, cut in half lengthwise then scoop out the seeds
1 tbsp butter
Sea salt and freshly cracked pepper, to taste
1 tbsp brown sugar

Directions:

Preheat the oven to 375 degrees. Add a 1/4 inch of water to a large baking pan.

Cut the squash in half lengthwise then clean out the seeds with a spoon. Rub the butter equally into each squash half. Season with a touch of sea salt and freshly cracked pepper then sprinkle each half equally with the brown sugar. Place into the prepared baking dish then cover with tin foil.

Place the pan into the oven and bake for 30 minutes, or until tender. Remove the tin foil then turn the oven to broil; cook,watching carefully, for a few minutes or until the sugar starts to caramelize. Remove from the oven and serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking

 

BUTTERBALL COUPON CHECK WINNERS:

The two winners of the $20.00 Butterball coupon checks are:

Comment number 27: 
Pamela @ Brooklyn Farm Girl[3] — November 8, 2013 
We love Butterball, always a Thanksgiving favorite here to lug that turkey home! These thighs look delicious!
 

Comment Number 74:
Terri S — November 9, 2013
Chicken thighs are my favorite part of the bird…the meal above looks so yummy!!

Congratulations! Please respond to my email with your mailing address and I will mail your $20.00 Butterball coupon check to you immediately. If the winners don’t respond within 48 hours, new winners will be chosen.

 

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)
  3. ^ Pamela @ Brooklyn Farm Girl (www.brooklynfarmgirl.com)