Thai Peanut Chicken Sandwich

Cucumber

• 1 cup cucumber — English cucumber; half-moon slices
• 2 1/4 tsp rice vinegar — divided
• 1 tsp mirin

Chicken

• 1 tbsp olive oil — extra-virgin
• 1 1/2 lb boneless skinless chicken breasts
• 1 tsp salt — kosher salt

Peanut Sauce

• 1/2 cup peanut butter
• 1/2 cup water — warm
• 2 tbsp coconut aminos
• 1/2 tsp ginger — freshly grated
• Sriracha sauce (Optional)

Assembly

• 1/4 cup cilantro
• rolls

1. 1

   Preheat the oven to 190°C. In a medium-size bowl, combine cucumber with 2 teaspoons vinegar and mirin. Stir and set aside.

   190°C
2. 2

   Heat oil in a large ovenproof skillet over medium-high heat for about 2 minutes.

   Timer 2 min
3. 3

   Season chicken with salt and place in a single layer in skillet, without crowding.
4. 4

   Sear chicken on one side for 5–7 minutes, flip, and cook another 5–7 minutes. If it has not reached 165°F (74°C), bake in skillet until cooked through, 7–10 minutes. Rest about 5 minutes, then pull meat apart by hand.

   Timer 5 min
5. 5

   Combine peanut butter, water, coconut aminos, ginger, and remaining vinegar in a medium bowl. If too thick, add more warm water and also a couple of extra splashes coconut aminos. Add sriracha if using. Add pulled chicken and toss to combine. Divide chicken evenly among each roll. Top with marinated cucumbers and cilantro.