Ingredients
- 12 clovesGarlic, Minced
- 21/2 BunchCilantro, Chopped
- 31 EachGinger root, Peeled and minced
- 41/4 Cup(s)Rice wine vinegar
- 51/2 tspKosher salt
- 6¼ Cup(s)Soy sauce
- 71 EachFresh Jalapeno, Sliced
- 81½ PoundsBoneless chicken breast
- 92 loafsBaguettes, Cut in Half for 4 sandwiches
- 101 EachDaikon radish, Peeled and Julienne
- 112 EachCarrots, Peeled and Julienne
- 121/2 tspBlack pepper
- 131/2 Cup(s)Chili Hoisen Cream Cheese Spread
- 141 Tbsp(s)Sugar
Steps
- Marinate the chicken breast with the soy, garlic, ginger, and black pepper for an hour prior to cooking.
- Grill the chicken turning every 2 minutes until cooked through, about 15-20 minutes.
- Slice open the baguette halves, and spread the Hoisen Cream Cheese onto the sandwiches.
- Slice the chicken, and stack on the heels of the baguette.
- Top the sandwiches with the remaining ingredients.
- 12 clovesGarlic, Minced
- 21/2 BunchCilantro, Chopped
- 31 EachGinger root, Peeled and minced
- 41/4 Cup(s)Rice wine vinegar
- 51/2 tspKosher salt
- 6¼ Cup(s)Soy sauce
- 71 EachFresh Jalapeno, Sliced
- 81½ PoundsBoneless chicken breast
- 92 loafsBaguettes, Cut in Half for 4 sandwiches
- 101 EachDaikon radish, Peeled and Julienne
- 112 EachCarrots, Peeled and Julienne
- 121/2 tspBlack pepper
- 131/2 Cup(s)Chili Hoisen Cream Cheese Spread
- 141 Tbsp(s)Sugar
- Marinate the chicken breast with the soy, garlic, ginger, and black pepper for an hour prior to cooking.
- Grill the chicken turning every 2 minutes until cooked through, about 15-20 minutes.
- Slice open the baguette halves, and spread the Hoisen Cream Cheese onto the sandwiches.
- Slice the chicken, and stack on the heels of the baguette.
- Top the sandwiches with the remaining ingredients.
