5 Spice Chicken Sandwiches with Wasabi Mayo

Prep Time: 20 min
Cook Time: 35 min
Serves: 4

A great way to stretch your food dollar is to roast a chicken and then strip off all the meat, saving some for sandwiches the next day. This one has a tasty marinade that pairs well with Chinese vegetables, with a little added zing from wasabi mayo. You can also use chicken breast halves instead of a whole chicken, if you wish.


5 spice chicken sandwiches with wasabi mayo:

1 tsp (5 mL) Chinese five-spice powder
2 tbsp (30 mL) sesame oil
2 tbsp (30 mL) canola oil
2 tbsp (30 mL) rice vinegar
1/2 cup (125 mL) cilantro, fresh, chopped
1/2 tsp (2.5 mL) hot red chili pepper flakes
salt, to taste
pepper, to taste
4 cloves garlic, crushed
2 bone-in, skin on chicken breast halves

Wasabi Mayo:

1/3 cup (75 mL) mayonnaise
1 tsp (5 mL) wasabi (Japanese horseradish)

To create the sandwich:

2 cups (500 mL) Chinese cabbage, shredded
pickled ginger, (optional)
1 cup (250 mL) carrots, grated
2 green onions
1/2 red pepper, thinly sliced
4 whole wheat buns


5 spice chicken sandwiches with wasabi mayo

1 In a bowl, mix the marinade ingredients together and coat the chicken breast halves. Cover the dish with plastic wrap and set in the fridge so that it can marinate for at least 4 hours to overnight.
2 Bake chicken on a foil lined sheet at 350°F (175°C) for about 30 minutes until the juices run clear when pierced and it’s no longer pink, or until an instant read thermometer registers 165°F (74°C). Set aside to cool. When cool, shred all the chicken off the bones.

Wasabi Mayo

1 Mix in a small bowl to taste. Remember, a little wasabi goes a long way!

To create the sandwich

1 Split the buns and toast them under the broiler. Spread both sides with wasabi mayo, then layer the cabbage, carrots, sweet pepper, and onions on one side, and thinly sliced chicken and pickled ginger on the other. Fold together and serve.