Combination of recipes from Sunset magazine (July 2012) and allrecipes.com. Serves 4.
For the pickled veggies:
Bring to boil in saucepan until sugar has dissolved, about 1 minute:
0.5 cup rice vinegar
0.25 cup water
0.25 cup white sugar
Let vinegar mixture cool, then pour over:
0.25 cup carrots, cut into thin strips
0.25 cup white onion, thinly sliced
0.25 cup white (daikon) radish, cut into thin strips
Let stand for at least 30 minutes, then drain off the excess liquid.
For the meat:
1.5 - 2 pounds chicken breast, in strips
Coat with:
2 tablespoons hoisin sauce
1 tablespoon soy sauce
1 tablespoon vegetable oil
0.5 teaspoon Chinese five-spice powder
Can grill or broil the chicken until no longer pink in the middle, about 10 minutes, turning once.
Cut the cooked chicken into bite-size pieces.
Sauce:
2 tablespoons hoisin sauce
1 tablespoon vegetable oil
2 tablespoons lime juice
1 tablespoon Thai or Vietnamese fish sauce (optional)
Assemble the sandwiches:
4 sandwich rolls
Mayonnaise, on the bottom side
Fill with bite-size cooked chicken
Top with pickled veggies.
Add arugula, cucumbers, jicama slices, chile slices (whatever you want!)
Drizzle sandwich with sauce.
YUM!
