YIELD: 4 sandwiches
4 chicken breast* (4 oz. each), butterflied
Roll (Kaiser or focaccia)
Rice Oil Vinaigrette:
1 cup California rice oil
1 bunch cilantro
4 green onions (white part only), chopped
1/2 tsp. salt
1 Tbsp. sugar
3 cloves garlic, chopped
1/4 Tbsp. red pepper flakes
1/2 tsp. ground black pepper
1 Tbsp. soy sauce
1/4cup rice vinegar
1 Tbsp. Worcestershire
Thai Slaw:
1/4cup rice vinegar
1 /4 cup California rice oil
1 Tbsp. sugar
1 lemon, juice of
1/2 cup Thai sweet chili sauce
1/2 cup water
2 Tbsps. fish sauce
3 cups Napa cabbage, shredded
4 green onions, sliced (white part only)
3/4 cup carrot, shredded
3/4cup bean sprouts
3/4 piece purple cabbage, shredded
Hoisin Spread:
2 Tbsp. California rice oil
1/2 cup onion, chopped
3 cloves garlic, chopped
1/4 tsp. white pepper
1/2 cup peanut sauce
1/2 Tbsp. soy sauce
1/2 Tbsp. sweet soy sauce
PINEAPPLE CHUTNEY
1 Tbsp. California rice oil
2 Tbsps. butter
1 Tbsp. brown sugar
1 lime, juice of
1/4 tsp. red pepper flakes
2 1/2 cups pineapple, chopped
1/4 cup red onion, chopped
Salt and pepper, to taste
* for a vegetarian option, substitute tempeh
- For the vinaigrette: Mix all ingredients. Divide in half. Marinate chicken in 1/2 of vinaigrette for 4 hours or overnight.
- For the slaw: Whisk the first six ingredients together. Mix the other ingredients together. Toss two mixtures together. Let sit for 30 minutes.
- For the hoisin spread: Cook the first 4 ingredients until soft, then mix in rest of ingredients.
- For the chutney: Heat the first six ingredients. Cook until the pineapple cubes are soft. Remove from heat and then add the chopped onion. Cool.
- For the chicken: Grill chicken until done, basting with rice oil vinaigrette.
- Per Order: Toast bun. Spread hoisin sauce generously on both sides of bread. Stack grilled chicken, then pineapple chutney and place Thai slaw on top.
Recipe by Dore Zarlons, Fire and Spice Chef University of Oregon
PHOTO JOLEEN FUNK
