Asia-Chicken Sandwich

Ingredients

• 1 red chili pepper
• 1 onion
• 2 Garlic cloves
• 1 tbsp peanut oil
• 2 tsp tandoori masala spice mix
• 3 tbsp Soy sauce
• 50 ml Rice vinegar
• 50 g cane sugar
• 4 chicken breast fillets (about 120 g each)
• 2 handfuls watercress
• 4 wheat rolls

Instructions

1. 1.

   Wash the chili pepper, halve it, remove seeds and finely chop. Peel the onion and garlic cloves. Finely chop both and sauté with the chili in hot oil until translucent. Stir in tandoori masala and deglaze with soy sauce, about 100 ml water and vinegar. Add sugar and simmer gently for about 5 minutes on low heat, stirring occasionally, then remove from heat and let cool. Rinse the chicken breasts, pat dry and place them in a shallow dish. Pour the sauce over the chicken, cover and marinate overnight in the refrigerator. Drain and grill the chicken covered with a lid on low heat for about 8 minutes until cooked.

2. 2.

   Rinse the watercress, shake off excess liquid and clean it. Slice the rolls lengthwise. Slice the grilled chicken into strips and fill the rolls with chicken and watercress.