Monday, February 18, 2013

Vietnamese Chicken Sandwiches

Lots of fresh and vibrant ingredients in this recipe!

serves 4 ( 10 points +)

  • 1 ( 12 oz.) French bread baguette
  • 2 tsp. canola oil
  • 1 lb. chicken cutlets
  • 1/4 tsp. black pepper
  • 2 tsp. minced garlic, divided
  • 1 T. low-sodium soy sauce
  • 2 tsp. dark sesame oil
  • 2 tsp. hoisin sauce
  • 1/2 c. sugar
  • 1/2 c. rice vinegar
  • 1 c. matchstick-cut carrots
  • 1 c. very thinly sliced radishes
  • 2 c. thinly sliced English cucumber
  • 1-1/2 c. thinly sliced romaine lettuce
  • 1/2 c. cilantro leaves
  • 1 T. hot chile sauce

Cut bread in half horizontally; hollow out, leaving a 1 inch thick shell.

Heat oil in a large skillet over medium-high heat. SPrinkle chicken with pepper. Saute 3 minutes on each side or until done. Let stand 10 minutes. Slice chicken.

Combine garlic, soy sauce, sesame oil and hoisin in a bowl; add chicken and toss to coat.

Combine sugar and vinegar in a small saucepan; cook until sugar dissolved. Add carrot and radishes. Cool; drain, reserving 2 T. vinegar mixture.

Arrange cucumber and lettuce on bottom half of bread; drizzle with vinegar mixture. Top with chicken, radish mixture, cilantro and hot chile sauce. Cut into 4 equal portions.

adapted from "Cooking Light"


  1. I love your recipes, but I wish I knew what the caloric values are. I figure 50 calories per point when I don't know the values. Using that formula, a recipe that you post that has 10+ points would be 500 calories. Is that close?? Please let me know so that I don't have to go formulate each recipe. Thanks!

    1. Jeanette,
      The old Weight Watcher's point system would have worked that way ( roughly 50 calories per point), but the new system does not work that way since it takes into account carbs and protein.
      The calorie count on this sandwich was 400.


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