When a sandwich contains juicy charred chicken thighs and a vinegary slaw, the only bread for the job is a sturdy baguette. This one’s best eaten as soon as it’s assembled, with a pile of napkins on deck.

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Get the recipe for chef-in-residence Bobby Flay’s Spicy Peanut Chicken Sandwich with Slaw:

Spicy Peanut Chicken Sandwich with Slaw

Author: Misfits Market

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Ingredients

Scale

¼ cup tamari
2 tablespoons honey
2 teaspoons sesame oil
2 tablespoons freshly grated ginger
2 shallots, finely chopped
4 cloves of garlic, finely chopped
6 boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper
1 tablespoon avocado oil
1 tablespoon red curry paste
¼ cup unsweetened coconut milk
3 tablespoons sugar
1/3 cup peanut butter
1/3 cup chopped peanuts, unsalted
½ head Napa cabbage, julienned
2 carrots, peeled and shredded
¼ cup chopped cilantro, plus more for garnish
¼ cup sliced scallions, plus more for garnish
¼ cup rice wine vinegar
3 tablespoons toasted sesame seeds
1 large baguette, cut in half, sliced lengthwise, scooped

Instructions

Make the marinade: Add 3 tablespoons tamari, honey, 1 teaspoon sesame oil, 1 tablespoon fresh ginger, half of the shallots, and garlic to the food processor and pulse to combine. Pour mixture over the chicken thighs and toss to coat. Marinade for at least 2 hours and up to 8 hours.
Cook the chicken: Place a cast-iron grill pan or griddle on high heat until hot, with wisps of smoke appearing. Remove chicken from marinade, pat dry and season with salt and pepper. Place chicken onto a hot pan and cook the first side until charred and golden-brown, approximately 8 to 10 minutes. Flip over and cook the second side until fully cooked through, approximately 8 to 10 minutes more. Transfer chicken to a plate to rest and set aside.
Make the peanut sauce: Add the avocado oil to a small saucepan over medium heat until it begins to shimmer, then add the remaining half of the chopped shallots and garlic and 1 tablespoon freshly grated ginger, then cook for 1 minute. Add the red curry paste and cook out for an additional minute, stirring occasionally. Add the coconut milk, 1 tablespoon sugar, and salt and pepper to taste and whisk to combine. Simmer for about 3 minutes to allow flavors to meld, remove from heat and let cool. Once the base of the sauce has cooled, add the peanut butter, 1 tablespoon tamari, 1 teaspoon sesame oil, 1/3 cup roughly chopped peanuts, season with salt and pepper, and mix to combine. Set aside.
Make the slaw: To a large bowl, add the Napa cabbage, shredded carrots, chopped cilantro, sliced scallions, rice wine vinegar, toasted sesame seeds, 2 tablespoons sugar, and salt and pepper to taste. Toss to combine.
Assemble the sandwich: Spread peanut dressing onto bread, then add a bed of Napa cabbage slaw, followed by grilled chicken thighs. Drizzle on more peanut sauce and top with peanuts, scallions, and cilantro.