Asian grilled chicken ‘gritswich’ with crunchy coleslaw

 

This one’s certainly no ordinaIMG_2407ry grilled chicken sandwich, it’s a creative notch above! Basically, I let my good ol sandwich bread sit aside awhile, and instead grabbed gluten-free yellow corn grits from my kitchen pantry instead. What are grits? Simply put, crushed or broken grains of corn. If I had polenta lying in my pantry I could have used that too, since they both are pretty much similar. So I cooked the grits and converted them to grit cakes. In between two grit cakes, I filled in some Asian flavoured grilled chicken breast strips and red onions. And served it with a crunchy and crisp cabbage-carrot coleslaw in a Sriracha hot chili sauce, yoghurt and mayo dressing. Crisp romaine lettuce leaves and fresh celery sticks to complete the meal.

Yup, this sandwich, I mean ‘gritswich’ has my stamp all over it:-)! Clean and fresh flavours, give this recipe a try, brunch, lunch or dinner time…my family simply loved it!

Servings 3

Gluten-free yellow corn grits- 1 cup

Water – 4 cups

A pinch salt

2 tbsp. extra virgin olive oil

For the grilled chicken filling and marinade:
3 boneless, skinless chicken breasts, cut into thin slices
Juice of a lemonIMG_2398
1 tbsp. hoisin sauce
1/2 tbsp. brown sugar
1 star anise, broken in small pieces
1 tbsp. rice wine vinegar
1 tbsp. dark soy sauce
1/2 tsp. sesame oil
A handful of fresh coriander or parsley stems, and few green onion sprigs.
2 cloves garlic, chopped

1 tbsp. extra virgin olive oil
Salt and white pepper powder, to taste

IMG_2399

For the crunchy coleslaw:3 cups shredded green cabbageIMG_2395 2 cups shredded carrots
1/2 cup chopped green onionsIMG_2410
1/2 cup thick plain yoghurt
2 tbsp. mayonnaise
1 tsp. Sriracha hot chili sauce.IMG_2397
1 tbsp. lemon juice
Salt and freshly ground black pepper powder

1/2 cup thinly sliced red onions

6 romaine lettuce leaves
A few fresh celery sticks

For the chicken, mix all the ingredients for the marinade. In a plastic ziploc bag or big bowl, add the chicken alongwith the marinade and mix well. Refrigerate for 4 hours or overnight.

Cook the grits according to the package instructions. In this case, I added a cup of grits to 4 cups of water, and a pinch of salt. Bring to a boil, lower heat, cover and simmer for 5-6 minutes. Line a baking sheet IMG_2400with wax paper. Immediately spread the cooked grits evenly on the baking sheet, say about 1/2 thickness. Refrigerate for an hour

IMG_2401

till it hardens. Cut rounds with a cookie cutter and keep aside.

In another bowl, add the veggies for the coleslaw. In a small bowl, keep the dressing ready, that is, mix together yoghurt, Sriracha, mayonnaise, salt, pepper and lemon juice. Set aside. For a crisp bite to the coleslaw, only add the dressing just before serving the coleslaw. If you add it beforehand, the veggies get soggy and too moist.

IMG_2404Preheat oven to 400 F. Arrange marinated chicken on a aluminium foil-lined baking tray(discard the parsley/coriander stems) and bake for about 20 minutes till cooked.

In a large skillet, add extra virgin olive oil on medium high heat. Add the grit cakes and fry on each side for 3-4 minutes.

IMG_2405IMG_2402To serve – On a platter, place a grits cake and top it with the chicken and onions. Place another grits cake on top. Arrange a couple of romaine lettuce leaves and spoon some

 

coleslaw on them. Garnish with a couple of crunchy celery sticks.

 

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