1 tbsp canola oil
6 boneless, skinless chicken thighs
salt and pepper to taste
1 multigrain baguette
1 1/2 cups arugula (or mixed greens)
1 1/2 cups store bought broccoli or carrot slaw
6 tbsps Chili Garlic Sauce (see below)
Chili Garlic Sauce
6 tbsps canola oil
3 tbsps minced red onion
9 clove garlic, minced
7 1/2 tbsps minced fresh ginger
6 tbsps white sugar
6 tbsps Sambal Oelek
4 1/2 tbsps fish sauce
Heat oil in a large skillet over medium heat.
Season chicken with salt and pepper and lay the thighs flat in the skillet. Pan fry, turning once, until a thermometer inserted into the thickest part reads 170F (about 5-7 minutes per side).
Remove from heat and let stand 5 minutes.
Cut baguette into 6 pieces and split each in half. Toast lightly if desired. Spread a tablespoon of chilli garlic sauce, and some mayonnaise on the baguettes. Add chicken, arugula and slaw to each sandwich.
Chili Garlic Sauce (makes about 1 1/2 cups)
Heat oil in a small sauce pot. Stir cook onion, garlic and ginger until softened and fragrant. Add sugar and Sambal Oelek, stirring until sugar dissolves. Remove from heat and stir in fish sauce. Cool to room temperature before using. Refrigerate leftover sauce in a glass container with a tight lid for up to 2 weeks. This sauce is great on any sandwich or burger. It also makes an excellent dressing for coleslaw when mixed with a bit of mayonnaise.
Sambal Oelek is a Southeast Asian chile paste made with chiles, sugar and salt. It’s available in Asian supermarkets and in most larger grocery stores. Substitute 3 Tbsps (or to taste) hot sauce if Sambel Oelek is not available.
Fish sauce, also known as nam pla, nuoc nam, patis, and shottsuru, is a common ingredient in Southeast Asian cooking. Look for it in the Asian section of the grocery store. It will keep for months in the fridge.