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Spicy Asian chicken sandwich recipe – high-protein lunch with Asian slaw

Spicy Asian Chicken Sandwiches

These Spicy Asian Chicken Sandwiches pack 32 grams of protein into a seriously flavorful meal. Juicy chicken breasts get coated in a smoky chili-garlic spice blend, then marinated and grilled to perfection before landing on a toasted bun loaded with crunchy purple cabbage slaw, fresh cucumber, and a creamy chili-garlic dressing. It's the kind of high-protein lunch that feels like a cheat meal but actually fuels your week.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinade Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Asian
Calories: 450
Ingredients Method Video

Ingredients
  

Chicken:
  • 1 lb boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
Chili Garlic Slaw:
  • 3 oz purple cabbage
  • 1.5 oz grated carrots
  • 3 tablespoons chopped cashews
  • 1.5 tablespoons thinly sliced green onions
  • 1.5 tablespoons Mayonnaise
  • 2 teaspoons honey
  • 2 teaspoons Rice Vinegar
  • 2 teaspoons Soy Sauce low sodium
  • 2 teaspoons Chili Garlic Sauce
  • 1 teaspoon Sesame Oil
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • Juice from 1/2 lime
  • Pinch of salt to taste
For the Sandwich (makes 4:)
  • 4 hamburger buns
  • 3 tablespoons of your chili garlic slaw
  • 3 thinly sliced cucumbers (1 cucumber)
  • 3-4 ounces of your cooked chicken

Directions
 

  1. In a large bowl or zip-top bag, add your chicken breasts along with the olive oil and all of your seasonings. Toss to coat evenly.
  2. Marinate for at least 30 minutes, or overnight in the fridge for best results. While the chicken marinates, add your purple cabbage, grated carrots, cashews, and green onions to a mixing bowl.
  3. In a small separate bowl, whisk together the mayonnaise, honey, rice vinegar, soy sauce, chili garlic sauce, sesame oil, garlic, ginger, lime juice, and a pinch of salt until smooth. Pour the dressing over your slaw and toss to coat. Set aside in the fridge while you cook the chicken.
  4. Take out a skillet or grill pan and set your burner to medium to medium-high heat. Once the pan is hot, cook the chicken for 5 to 8 minutes per side until nicely seared and the internal temperature reaches 165°F, about 10 to 16 minutes total depending on thickness. Remove the chicken from the pan and let it rest for a few minutes, then slice or chop into pieces.
  5. Toast your bun if desired, then layer on your chili garlic slaw, sliced cucumbers, and chicken. Serve immediately and enjoy.

Video