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.
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.
• Wash and dry produce.
• Thinly slice scallions, separating whites from greens.
• In a medium bowl, combine cabbage and carrot mix, scallion greens, vinegar, mayonnaise, and half the chili sauce.
• 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 (1⁄3 cup for 4 servings); cook, stirring, until slightly thickened, 1 minute more.
• Meanwhile, halve and toast baguettes.
• Fill baguettes with chicken, slaw, and crispy fried onions. Divide sandwiches between plates and serve.
Serving Size 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
