Time: 35 min.
Complexity: easily
Servings: 4

BBQ Chicken Breast Sandwich with Coleslaw and Marinated Okra - A Step-by-Step Recipe.

Ingredients:

• 700 g of skinless and boneless chicken breasts (about 3 medium-sized)
• 1/2 cup sliced ​​marinated okra, 1/4 cup marinade
• 3 green onions (1 cut into three pieces, 2 finely chopped)
• 2 tbsp finely chopped dill, 2 sprigs for garnish
• 4 tbsp. shredded cabbage, carrots and onions (about 200 gr.)
• 3 tablespoons of apple cider vinegar
• 2 tbsp. l. olive oil
• Salt and freshly ground black pepper
• 4 whole grain hamburger buns, cut in half
• 1/2 cup chili sauce
• 1 tbsp. molasses
• 1 tbsp mustard

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken breasts, okra, okra, white cabbage, carrot, onions, chili sauce, syrup, mustard, hamburger buns, apple cider vinegar, green onions, dill

We recommend

Preparation:

Step 1
• Preheat oven to 175°C. Place the chicken in a medium saucepan, pour in 2 cups of water, the okra marinade, large pieces of green onion, and finely chopped dill.
  
  Bring to a boil over high heat. Reduce heat, cover with a lid, leaving a slight headspace, and simmer for about 15 minutes, until the chicken is cooked through.
Step 2
• Meanwhile, in a medium bowl, combine the coleslaw with the marinated okra, finely chopped green onions, and dill. Add 2 tablespoons of vinegar and 1 tablespoon of olive oil, season with salt and pepper, and toss thoroughly; set aside. Brush the buns with the remaining tablespoon of olive oil; place on a baking sheet and bake until golden brown, about 15 minutes.
Step 3
• Reserve 1/2 cup of the resulting broth in a separate container, drain the rest, and transfer the chicken breasts to a cutting board. Use a fork to shred the meat and return it to the saucepan.
  
  Add the chili sauce, molasses, mustard, the remaining tablespoon of vinegar, and 1/4 cup of broth. Cook over medium heat, stirring, for 2-3 minutes; if the chicken remains too dry, add the remaining broth. Place the cooked chicken on buns, form sandwiches, and serve with coleslaw.

Votes: 4