Italian Grilled Cheese and Chicken Sandwich
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What You Need

  • 3-4 slices Sara Lee® Oven Roasted Chicken Breast; ¼ inch thick slice; diced
  • 2 cups brown rice; cooked
  • 1 cup red bell peppers; cut into strips
  • 1 cup green bell peppers; cut into strips
  • 1 cup broccoli; chopped into small florets
  • 1 cup carrots; sliced on diagonal
  • ½ cup yellow onions; sliced
  • 1 tbsp peanut oil

Spicy Peanut Sauce (yield 1 1/2 cups)

  • ½ cup all-natural gluten free smooth peanut butter
  • 2/3 cup lite coconut milk
  • 2 tbsp gluten free soy sauce
  • 1 ½ tbsp cider vinegar
  • 1 ½ tbsp ginger; chopped
  • 1 ½ tbsp fresh squeezed lime juice
  • 1 tbsp peanut oil
  • 1 tbsp garlic; chopped
  • ½ tbsp dark brown sugar
  • 1 ½ tsp gluten free chili paste

Garnish

  • Green onions; chopped
  • Dry-roasted peanuts; chopped

How to Make It

  1. Combine all peanut sauce ingredients except coconut milk in a food processor.
  2. Turn on processor and pour coconut milk in a steady stream until fully emulsified.
  3. Stop processor and scrap down sides.
  4. Pulse until incorporated.
  5. Set aside.
  6. Heat peanut oil in medium sauté pan.
  7. Add onions and sauté until fragrant, approximately 5 minutes.
  8. Add remaining vegetables and chicken, sauté until crisp-tender, approximately 6-8 minutes.
  9. Add 2/3 cup peanut sauce and stir to combine and heat through.
  10. Remove from heat.
  11. Garnish with green onions and chopped peanuts and serve over brown rice.
  12. Serves 4.
Tags: Herbs, Mozzarella, Tomato

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