Orient Express Chicken Sandwiches Recipes

Steps:

• PREP: CLEAN: Wash hands. Place chicken in reclosable plastic bag. CLEAN: Wash hands. Combine hoisin sauce, soy sauce, 1 tablespoon honey, rice vinegar and garlic. Pour sauce over chicken. Refrigerate at least 4 hours or overnight, turning once. When ready to cook, drain chicken and discard leftover marinade.
• COOK: Grill or broil chicken 4 to 5 inches from heat source 5 to 6 minutes per side or until internal juices run clear. (Or insert instant-read meat thermometer in thickest part of chicken. Temperature should read 170 degrees F.) At this point, chicken may be covered and refrigerated up to 24 hours before serving.
• SERVE: To make honey-mustard sauce, combine remaining 2 tablespoons honey and mustard; mix well. Thinly slice chicken crosswise. Serve chicken in rolls with sauce.
• CHILL: Refrigerate leftovers immediately.

Steps:

• Place chicken and marinade in a plastic bag. Seal bag and refrigerate for 30 minutes.
• In a small bowl, whisk the next five ingredients for dressing. Refrigerate.
• Discard marinade. Broil chicken 4 inches from heat for 10-12 minutes or until juices run clear. Slice and set aside.
• In a bowl, toss the next six ingredients. Divide among plates. Top with oranges, almonds and chicken.
• Serve with dressing.

Steps:

• Mix together the soy sauce, honey, sesame oil and garlic.
• Using a pastry brush, brush both sides of each chicken breast with the mixture and allow to rest for 15 minutes.
• Grill (see note below) chicken breasts for 3 to 4 minutes on each side until cooked through.
• Slice thinly and keep warm.
• Spread each slice of bread with 1 tablespoon of peanut butter.
• Arrange sliced chicken equally on two of the bread slices.
• Add equal amounts of the beansprouts and chopped red pepper on top of the chicken slices.
• Close the sandwich with the other slice of bread and serve immediately.
• NOTE: No grilling method was suggested but, in my opinion, they will all work equally well.