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Chicken Sandwich with Bok Choy Slaw

Chicken Sandwich with Bok Choy Slaw

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  • 1/2 cup Mayonnaise
  • 2 tbsp Sriracha
  • 2 tsp Worcestershire sauce
  • 1/4 cup Reduced sodium soy sauce
  • 2 tbsp Canola oil
  • 1 tbsp White vinegar
  • 2 tbsp Brown sugar
  • 2 cloves Garlic, minced
  • 1 tbsp Sesame oil
  • 3 Scallions, thinly-sliced
  • 1/4 tsp Sea salt
  • 1/4 tsp Black pepper
  • 8 Boneless skinless chicken thighs
  • 3 Baby bok choy, thinly-sliced
  • 2 cups Red cabbage, thinly-shaved
  • 8 Brioche buns


  1. Mix together the mayonnaise, Sriracha and Worcestershire sauce. Cover and refrigerate for later use.
  2. Combine soy sauce, canola oil, vinegar, brown sugar, garlic, sesame oil, scallions, salt and pepper. Reserve 1/4 cup of the marinade for the slaw.
  3. Add chicken thighs to the remaining marinade and stir to coat evenly. Cover and refrigerate for at least 1 hour, or overnight.
  4. Preheat a grill to medium-high heat and oil grates lightly.
  5. Place chicken onto grill, cover and cook, flipping occasionally, until charred and cooked through, about 12-15 minutes. Meat thermometer should read 165F in the thickest part of the thigh. Transfer chicken to a plate, cover and let rest for 10 minutes.
  6. Combine baby bok choy, cabbage and reserved marinade, tossing to coat evenly.
  7. Spread mayonnasie sauce on the buns, then top with a piece of chicken and some slaw.
  8. Serve immediately.



Recipe adapted from CityLine.TV