• 28 Oct - 03 Nov, 2017
  • Mag The Weekly
  • Cookery


· 2tbsp soy sauce

· 1tbsp rice vinegar

· 1tsp brown sugar

· 1tsp garlic, minced

· 1tsp ginger, grated

· 1lb. boneless chicken, cut into ¼-inch thick slices

· Cooking spray

· 1 French bread loaf, halved lengthwise and quartered

· ¼ cup mayonnaise

· 2tsp hoisin sauce

· 4 lettuce leaves

· 24 slices cucumber

· 1 small jalapeño pepper, seeded and thinly sliced


Combine first five ingredients in a medium bowl and stir with a whisk. Add chicken, turning to coat. Let it stand for 10 minutes. Heat a grill pan over high heat. Coat pan with cooking spray. Arrange half of chicken on the pan and grill for about a minute or two on each side or until done. Remove from pan and repeat the procedure with remaining chicken. Hollow out top and bottom halves of bread, leaving 1-inch-thick shell; reserve torn bread for another use. Combine mayonnaise and hoisin in a small bowl and spread it evenly over top halves of bread. Arrange lettuce over bottom halves of bread; top evenly with chicken, cucumber and jalapeño. Top with top halves of bread and enjoy.