Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Course: main | Servings: 4
Difficulty level: easy
Ingredients
For the topping
- 80 g Onion, chopped
- 20 , chopped
- 15 ml EVOO, Extra Virgin Olive Oil
- 8 g Garlic, minced
- 3 g Paprika, powder
- 20 g Schezwan Sauce
- 10 g Soy Sauce, light, liquid
- 2 g Salt, fine
- 10 g Sugar, brown, granulated
- 300 g Chicken, boneless, raw
For the bread
- 200 , sliced lengthwise
- 40 g Butter, softened
To serve
- 16 g Lettuce, green
- 10 g Coriander leaves, chopped
- 3 g Dried chillies, crushed
Instructions:
For the topping
- Heat olive oil in a wide pan over medium heat. Add chopped onion and jalapeños, sauté until softened (3–4 minutes).
- Add minced garlic and paprika powder. Cook for 1 minute until aromatic.
- Add Schezwan sauce, soy sauce, salt, and brown sugar. Stir well and cook on high heat for 2–3 minutes.
- Add chicken pieces and mix to coat thoroughly. Reduce heat to low, cover partially, and cook for 5 minutes.
- Increase heat to medium-high and sear the chicken, stirring occasionally, until sauce reduces and becomes sticky.
- While cooking, break the chicken into smaller chunks in the pan to allow flavors to penetrate.
- Continue cooking until liquid evaporates and oil separates. Taste and adjust seasoning if needed.
For the bread
- Heat a skillet on low heat. Toast one side of the sourdough bread (or baguette) without oil.
- Spread butter generously on the other side, flip, and toast on high heat until golden and crisp.
To serve
- Place toasted bread buttered side up on a plate. Cover the surface with a lettuce leaf. Spread the sticky chicken mixture over the lettuce.
- Garnish with chopped herbs and chilli flakes. Serve hot.
Nutrition (Per Serving)
Calories: 421 kcal | Protein: 20.1 g | Carbohydrates: 30.4 g | Fat: 24.2 g | Fiber: 2.8 g