Asian Chicken Sandwich

We have been grilling a lot more food lately because it is summer. What a fun way to cook! (Plus, my husband is the self-proclaimed King of the Barbecue, so when I plan a barbecue dinner he does all the cooking.) I have also been looking for more ways that I can marinate meat in order to create a distinct flavor. This one was really good. Maybe a little spicy because of the ginger and red pepper flakes, but still very enjoyable to eat.

Marinade:

1/4 cup water

1/4 cup low sodium soy sauce

1 Tbsp sesame seeds

1 Tbsp grated fresh ginger

1 1/2 Tbsp sesame oil

1 clove garlic, minced

1/4 tsp crushed red pepper flakes

1/4 cup brown sugar

2 chicken breasts, sliced in half to make them thinner (4 pieces total)

Shredded Napa Cabbage

hamburger buns or large rolls

tomato, sliced

Create marinade by pouring all ingredients into a gallon sized ziplock bag. Make sure it has combined completely before putting chicken into the bag and marinating for 8-12 hours in the refrigerator. While chicken is in the refrigerator, turn occasionally to ensure that the chicken has been evenly marinated. 

Prepare barbecue grill at medium-high heat. Cook chicken, brushing with some of the remaining marinade until it is no longer pink inside, approximately 12-15 minutes. Serve on buns with cabbage (or lettuce) and tomato.