New Age Thai Chicken Sandwich

FM Staff

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

Recipe by Dore Zarlons, Fire and Spice Chef University of Oregon

PHOTO JOLEEN FUNK