Well it's Tuesday and I am taking out my chicken that I cooked on Sunday for Asian Chicken Sandwich. Some people might find it a little time consuming to make everything all on a Sunday, but its well worth it when you have a hectic work week. This week is no exception. Remember, this was cooked while I had the roast in the oven and other things cooking for the week.
1/2 cup soy
1 tbsp rice wine vinegar
1 tsp teriyaki sauce
1 tsp worchesterchire
1 pinch garlic powder
1 pinch onion powder
1 pinch curry powder
1 pinch ginger powder
pepper to taste
4 chicken breast thinly cut (or 2 large chicken breast, cut in half makes 4)
1 tsp oil OR use some of the bacon drippings
6 slices of bacon
1/2 cup chicken broth
slices of bread (your choice, french bread is great or bolillos work)
Asian Mayo: (mix and let it set on the side in the refrig)
1/2 cup mayo
1 dash of garlic, onion, curry and ginger powders (1 ea)
1 dash of worchesterchire
1 tsp soy
Start with the marinade. Mix first 8 ingredients into a small mixing bowl. Add the chicken to the mixture making sure that it is completely covered with the marinade. Allow to sit for about 1/2 an hour. While that is marinating, cook the 6 slices of bacon until crisp. When it is done, use either the bacon drippings or oil to cook the chicken. Place your chicken breasts along with the marinade into the pan. Allow it to cook. Notice you will get a little caramelization. Add the chicken broth to give it some additional moisture, but it also helps in the cooking process especially if you didn't have alot of oil in your pan (or you didn't cook with oil at all).
Once you are ready to eat, get your bread sliced and toast them. Add your mayo that you prepared. Add some iceberg, cucumber, cilantro (or in my case, some avocado as well). Then you can add the bacon and chicken. Remember to reheat your chicken (especially if you cooked a couple of days in advance). Enjoy it with some curry chips! I sprinkled some ginger, cayenne and curry to my potato chips!