This is honestly something I made up on the fly, shopping around in my own fridge trying to figure out what to cook for dinner with what I have. I threw this together one day just for something quick and it took to my family like wild fire. I don’t make it often, mostly when I’m running short on ingredients and time, but I think the simple combination of flavors is great for a light dinner. I like to include a lot of veggies into my sandwiches, so this is pretty filling and slightly nutritional. This can be made into a lunch OR a dinner, and any leftovers can easily be placed and eaten over some brown rice.
Makes 6 sandwiches
6 chicken thighs, diced
4-5 C romance lettuce, washed and sliced to strips
1 large Bell Pepper (red, green or yellow-or a mixture of all) sliced in thin strips
1 small onion, halved & sliced thin
¼ C green onions, for garnish
1” ginger root (or 1 tsp), sliced in half
½ C Shoyu
1/3 C Splenda Granulated sugar
2 tsp Garlic Powder
1 T Sake Cooking Wine
12 sliced of whole wheat bread or 6 whole wheat hamburger buns
In a large pot, place diced chicken and enough water to cover. Turn the burner to high heat and bring to boil. Sprinkle some kosher salt and some garlic powder (optional). Let boil for about 3-5 minutes, just enough to pull any excess oil from the chicken but not have it fully cooked. With a slotted spoon, take chicken out and set aside in a large bowl. (Note: you can discard cooking water or you can cover and let cool before storing in the fridge and use it as a base for a chicken broth)
Combine Shoyu, Sugar, and Garlic powder in a measuring cup or bowl and mix well, set aside.
In a sauté pan, spray with cooking spray and put over med-high heat. Toss in your chicken and your shoyu mixture and Ginger. Cook the chicken stirring occasionally for about 5 minutes or until most of the liquid is gone. When the liquid reduced about 80%, add your Sake and still to coat.
When most of the liquid is gone, remove Ginger pieces (or if you don’t mind biting into some ginger then leave it in) and add in your onions and bell peppers. Cook until onions are slightly translucent, turn off heat and set aside.
Put your bread on a large baking sheet ungreased and toast for 15-20 minutes at 300°F or until slightly toasted on the bottom.
To construct your sandwich: Spread a thin layer of mayo on each side of the bread. Layer your sandwich with a layer of romance lettuce on the bottom; put your chicken mix on top of that being sure to spread everything evenly. Garnish with a little green onions and top with another slice of bread with a thin layer of mayo. The sandwich will be heaping a little, but you can smash it down. Depending how much you pile on the meat filling, you may have some left over. Just refrigerate left overs. Cut sandwich in half for easier eating.