Balsamic Soy Chicken Sandwich

BALSAMIC SOY CHICKEN SANDWICH

Simple seasoning sometimes leads to complex flavor achievements. This is the case here! Easy to make. Delight soy delights again!

Makes 6 -8 subs or sandwiches

2 T. extra virgin olive oil

1 lb. white button mushrooms, washed well and sliced

1 t. pink Himalayan salt

3-4 med. size yellow onions (the ones sold in netted bags) – cut off ends, cut in half from end to end, peel, then cut into 1/4 inch wide half rings

1 lb. Delight Soy Chicken Popcorn Nuggets, thawed; cut each nugget into 4 slices

1 t. pink Himalayan salt

fresh grind black pepper

1 t. ground poultry seasoning

1/4 c. Balsamic vinegar


In extra-large skillet, over medium-high heat, melt olive oil.

Add mushrooms and salt, stir to coat, then saute till partially wilted.

Add onion, stir to disperse, then saute till partially wilted.

Add soy chicken strips, salt, black pepper and poultry seasoning. Stir to disperse, then saute till heated through.

Reduce heat to medium-low. Pour Balsamic vinegar over chicken, stir to coat. Saute, stirring occasionally till most of liquid has evaporated and/or been absorbed.

Remove from heat. Salt and pepper to taste.

When ready to use, reheat to very hot.


Notes: This is my Italian Barbecue minus the tomato and garlic. The vinegar flavor presents as mellow. Notice I left out the garlic. I decided to go simple – not everybody likes added garlic.

Hope you like veg mayonnaise. Hey, once the skillet preparation is complete, do whatever you want with it. I’m showing what we did, to advance an idea. There are a bunch of different applications for this skillet soy chicken.


Assemble:

  • steak and sausage rolls, toasted, or wait till assembled and grill

veg mayo

dijon mustard

sweet bread and butter pickles, drained

3-4 fresh sage leaves per sandwich

fresh grind black pepper


Spread one half with veg mayo and the other half with dijon mustard.

Place pickles on top of mayo, then pile skillet chicken on top of mustard.

Top chicken with fresh sage.

Sprinkle with fresh grind black pepper.

Close sandwich and serve whole.

Optional: If desired, after closing sandwich pan-fry in a little oil till bun is golden. Serve.







Published by Sharon Lee Davies-Tight, artist, writer, chef

AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. Global Word Chef™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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