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Chicken and Cucumber Sandwich with Peanut Sauce

30 Mins
Butter Bread
Made With
Butter Bread


12 Slices Martin’s Old-Fashioned Butter Bread

1/3 Cup Creamy Peanut Butter

2 Tablespoons Low-Sodium Soy Sauce

2 Tablespoons Honey

2 Tablespoons Water

2 Teaspoons Toasted Sesame Oil

2 Teaspoons Olive Oil

3 Scallions, sliced, white and green parts separated

1 Serrano Pepper, seeded and minced

1 Tablespoon Minced Fresh Ginger

2 Teaspoons Minced Fresh Garlic

1 Pound Ground Chicken Breast

1 Cup Jicama, diced

6 Leaves Butter Lettuce

1 Cup English Cucumbers, thinly sliced

½ Cup Fresh Cilantro Leaves

Lime Wedges, for serving

Serves: 6
Nutrition: 507 Calories per serving


Step 1

Whisk peanut butter, soy sauce, honey, water, and sesame oil in a medium bowl.

Step 2

Heat olive oil in a large nonstick skillet over medium heat. Add scallion whites, serrano, ginger, and garlic. Cook until soft—about 2 minutes. Add chicken and cook, breaking it up with a wooden spoon, until cooked through—about 3 to 4 minutes.

Step 3

Add peanut sauce to chicken mixture. Cook until sauce has thickened—about 3 minutes. Remove from heat. Stir in jicama and scallion greens.

Step 4

To serve, divide butter lettuce, chicken mixture, cucumber, and cilantro on six slices of bread. Top with the remaining bread slices. Serve with lime wedges.

Recipe adapted from