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Sweet Chili Chicken Sandos with Creamy Slaw & Crispy Fried Onions

Main Course · Serves 2

Sweet Chili Chicken Sandos

with Creamy Slaw & Crispy Fried Onions

This sando has it all: sweet, salty, tangy, spicy, and of course, crunchy (we’ve got a whole slaw for that!). Sizzle up our fully cooked chicken with scallions and garlic, then coat with a warm soy-chili glaze. You’ll layer it with tangy, creamy cabbage-carrot slaw and crispy fried onions in a toasted baguette, and serve it alongside more crunchy, slightly spicy slaw for a fresh and flavorful 15-minute lunch idea.

Main Course
Difficulty
medium
Rating
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Instructions

4 steps
  1. 1

    Wash and dry produce.

    Thinly slice scallions, separating whites from greens. Meanwhile, halve and toast baguettes

  2. 2

    In a medium bowl, combine cabbage and carrot mix, scallion greens, vinegar, mayonnaise, and half the chili sauce.

  3. 3

    Break up chicken in package and drain any excess liquid. Heat a large drizzle of oil in a large pan over medium-high heat. Add scallion whites, chicken, and garlic powder. Cook, stirring occasionally, until browned and warmed through, 2-3 minutes. Add sweet soy glaze, remaining chili sauce, and ¼ cup water (⅓ cup for 4 servings); cook, stirring, until slightly thickened, 1 minute more.

  4. 4

    Fill baguettes with chicken, slaw, and crispy fried onions. Divide sandwiches between plates and serve.

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