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Video recipe: Asian chicken sandwich with sriracha mayo
2 pounds chicken breasts
2 cups chicken broth
2 tablespoons vegetable oil, divided (preferably grape seed oil)
Soy sauce to taste
Sesame oil to taste
2 egg yolks
1 Tbsp. lemon juice, freshly squeezed
2 tsp. mustard
1 cup vegetable oil (preferably grape seed oil)
Sriracha sauce to taste
Sea salt to taste
6 ciabatta rolls, sliced in half lengthwise
1 cucumber, sliced thin
1 cup carrots, shredded, soaked in rice wine vinegar for at least 30 minutes
¼ cup each of cilantro, mint, and basil, mixed
6 lime wedges
1. For the sriracha mayo, in a food processor add yolks and juice. Process until smooth. Add mustard and process quickly to mix together. While motor is running, slowly add oil in a steady stream and process until combined. (The mayo should be white and thick at this point.) Add sriracha and sea salt. Mix to combine. Transfer mayo to a bowl and cover with a sheet of plastic wrap. Refrigerate until ready to use.
2. For the chicken, in a crock pot add chicken and broth. Cover with lid and cook on high for 3 hours. Remove the chicken and place on a cutting board. Remove and discard all but ½ cup of the broth. Using 2 forks, shred chicken and place back in crock pot. Reduce heat to low and simmer for ½ hour.
3. In a sauté pan, heat 1 tablespoon oil over medium-high heat. Add shredded chicken, soy sauce and sesame oil. Cook until edges of chicken are crisp, stirring often.
4. To assemble sandwiches, spread prepared mayo on both sides of rolls and place chicken on one half of each. Top with equal amounts of cucumber, carrots and herb mixture. Squeeze a slice of lime over each sandwich and top with other half of roll.
Makes 6 servings.
Courtesy of The Culinary Center of Kansas City. For more information, please visit kcculinary.com.
To enjoy other recipes like this one, download GEHA's free Simple Lunch Solutions recipe e-book.
View our other recipe videos:
Quinoa with arugula
Roasted barley salad
Tuscan bean soup
Whole grain pasta salad