Out of ideas for cooking tonight? This recipe proposes a super sandwich like you’ve never had before! Shredded chicken in an Asian-inspired barbeque sauce with miso and five-spices is served on a small crusty bun with melted Gouda. A real treat!
- Prep: 15 min
- Cooking: 15 min
- 1/4 cup (60 mL) barbecue sauce
- 1 1/2 tsp (7 mL) miso
- 1/4 tsp (1 mL) ground Chinese five-spice
- 6 boneless and skinless chicken thighs
- 1 green onion chopped
- 1/2 cup (125 mL) snow peas cut into strips
- 4 to 6 whole wheat or multi-grain hamburger buns
- 4 to 6 slices of Canadian Gouda
- 1 cup (250 mL) lettuce or Chinese cabbage thinly sliced
DID YOU KNOW?
When you see the Blue Cow Logo on a product, it means it's made with 100% Canadian quality milk that meets some of the highest standards in the world.
Preheat grill to medium heat.
In a bowl, mix barbecue sauce, miso and five-spice together.
Use a large spoonful of sauce to coat the chicken and reserve the remaining sauce.
Cook chicken on grill for 12–15 minutes or until thoroughly cooked. Let cool.
Meanwhile, add green onion and snow peas to remaining sauce.
Shred chicken and add to sauce.
Open hamburger buns, place Gouda on bottom halves and heat on the grill. Divide mixture among buns and garnish with lettuce or Chinese cabbage.
Heat a large skillet over medium heat and cook the chicken thighs for 6–8 minutes on each side or just until the meat pulls apart easily.
Heat the buns in the oven at 375 °F (190 °C) for 3–5 minutes.
Serving suggestion: For a change, use mini hamburger buns or transform the sandwiches into whole wheat tortilla wraps.The chicken mixture can be cooked in advance and reserved in the refrigerator for 2 to 3 days.
Cheese alternatives: Canadian Cheddar, Havarti or Mozzarella.
Learn more about
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||16 % / 180 mg|
|Vitamin B12:||60 %|
|Vitamin B6:||42 %|