VIETNAMESE CHICKEN SANDWICHES

1 loaf French bread baguette
2 tsp canola oil
2-3 chicken breasts
1/4 tsp black pepper
2 tsp minced garlic, divided
1 Tbsp lower-sodium soy sauce
2 tsp dark sesame oil
2 tsp hoisin sauce
1/2 cup sugar
1/2 cup rice vinegar
1 cup matchstick-cut carrots
1 cup very thinly sliced radishes (I "subcut" into matchstick slices)
2 cups thinly sliced English cucumber
1 1/2 cups thinly sliced romaine lettuce
1/2 cup cilantro leaves
1 Tbsp Sriracha (hot chili sauce)

Cut bread in half horizontally; hollow out, leaving a 1" thick shell.

Heat canola oil in a large skillet over medium-high heat.  Sprinkle chicken with pepper.  Saute or cook until done.  Let stand 10 minutes.  Slice chicken; toss with 1 tsp garlic.  (I boiled frozen chicken breasts in water until cooked, then I cut & shredded the chicken.)

Combine remaining 1 tsp garlic, soy sauce, sesame oil, and hoisin in a bowl; add chicken.  Mix.

Combine sugar and vinegar in a small saucepan; cook until sugar dissolves. Add carrot and radishes.  Cool; drain, reserving 2 Tbsp vinegar mixture.

Arrange cucumber and lettuce on bottom half of bread; drizzle with vinegar mixture.  Top with chicken, radish mixture, cilantro, Sriracha, and bread top.

Cut into 4 equal portions.

Serves 4.

Cooking Light, January/February 2013

RHUBARB CURRY CHICKEN

Rhubarb Curry Chicken
 

Prep Time: 15 Minutes

Ready In: 2 Hours 45 Minutes
Cook Time: 1 Hour 30 Minutes

Servings: 4

"Homemade rhubarb marmalade gives curry chicken a sweet and tangy appeal. Use the leftover marmalade to spread on toast or serve with pancakes."

INGREDIENTS:
4 cups chopped rhubarb
1 large orange, peeled and chopped
2 cups white sugar
2 teaspoons grated orange zest
1/2 cup water
1 tablespoon curry powder
1 teaspoon salt
4 skinless, boneless chicken breast halves

DIRECTIONS:
1. Place rhubarb and orange in a blender; blend until pureed and transfer to a saucepan. Add sugar and orange zest.
2. Bring to a boil, then reduce heat to medium-low and simmer until marmalade is thickened, stirring occasionally, about 45 minutes. Allow marmalade to cool; ladle into jars. Cover jars with lids and refrigerate until ready to use.
3. Preheat oven to 350 degrees F (175 degrees C). Arrange chicken breast halves in a baking dish.
4. Mix 1 cup marmalade, water, curry powder, and salt in a bowl; spoon mixture over chicken breasts.
5. Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, basting occasionally, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve rhubarb sauce over chicken breasts.

From www.allrecipes.com