Spicy chicken sandwich with pickled pepper slaw

Ingredients

• SANDWICH:
• 2 rolls of your choice (for example small white rolls or the lovely pointed multigrain rolls I used)
• 1 chicken stock cube
• 200 g chicken breast
• 1 clove of garlic
• 1 red onion
• SAUCE:
• 2 tbsp soy sauce
• 2 tbsp sweet thick kecap manis
• 1 tbsp mustard
• 1 tbsp honey
• 1 tsp sambal
• PICKLED PEPPER SLAW:
• 70 g bean sprouts
• 1/2 cucumber
• 1/2 red chilli
• 70 ml apple cider vinegar
• 30 ml water
• 20 g sugar
• 1 tsp sea salt

Instructions

1. 1

   1. Preheat the oven and bake the rolls according to the instructions on the packaging. 2. Bring a pan with plenty of water to a boil, dissolve the stock cube in it and cook the chicken for 12 minutes. 3. Boil plenty of water in the kettle and blanch the bean sprouts by placing them in a colander and pouring the boiling water over them. 4. Scoop the seeds out of the cucumber, finely chop the chilli and add both to a bowl along with the bean sprouts and all the other pickled vegetable ingredients. Stir well and set aside. 5. Make the sauce by mixing all the ingredients together. 6. Finely chop the garlic and dice the onion. Heat a little oil in the frying pan and gently fry the garlic and onion until softened. 7. Once the chicken is done, drain it, return to the pan and shred with 2 forks. 8. Add the chicken to the pan with the onion and garlic, pour in the sauce and cook for another 5 minutes or so. 9. Cut the rolls open, spread with butter if you like (butter addict right here) and pile the chicken on top. Finish with some pickled pepper slaw. Enjoy!