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

CHICKEN SATE WRAPS

Coconut milk, curry powder, and peanut butter bring Indonesian flair to a quick-fix sandwich.

Cooking spray

1/2 cup matchstick-cut carrots

1/3 cup chopped green onions

2/3 cup light coconut milk

1 Tbsp low-sodium soy sauce

1 Tbsp rice vinegar

3 Tbsp creamy peanut butter

1 tsp curry powder

1/8 tsp ground red pepper

2 cups shredded cooked chicken breast

4 (8") flour tortillas

1 1/2 cups packaged angel hair slaw

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add carrots and onions; saute 1 minute. Stir in coconut milk and next 5 ingredients (through red pepper); cook 30 seconds, stirring constantly. Add chicken, and cook 1 minute, stirring to coat. Remove from heat; cool.

Warm tortillas according to package directions.

Spoon about 1/2 cup chicken mixture down centre of each tortilla; top each with 1/3 cup angel hair slaw. Roll up. Cover and chill.

Yield: 4 servings (1 wrap/serving)

Per serving: 321 calories

Cooking Light's "Superfast Weeknight Dinners," 2005, pg 67