Skinless, boneless chicken breast cooks up moist and juicy after marinating overnight in a mix of ginger, soy, and toasted sesame oil along with a splash of orange juice and cider vinegar. Marinate it overnight and then throw it into the grill pan. And since it's officially summer, a coleslaw seemed in order. Shredded carrots, pattypan squash (or whatever squash you like), and julienned bread-and-butter pickles get tossed in mayo with ginger juice for a little kick. Pack it all on soft rolls (like a brioche) and you’re all set. No grill pan, no problem. The chicken can be cooked on a grill or it can be broiled.
Soy-Ginger Grilled Chicken Sandwich
1 tablespoon plus 1 teaspoon soy sauce
1/2 teaspoon grated orange zest
1 tablespoon orange juice
2 teaspoons cider vinegar
1 teaspoon toasted sesame oil
1/4 teaspoon ground ginger
1 pound skinless, boneless chicken breasts
Oil for grill pan
3 tablespoons mayo
One 2-inch piece fresh ginger, peeled, grated, and squeezed for juice
1 carrot, peeled and shredded with a vegetable peeler
1 pattypan squash, cut into julienne strips
1/3 cup bread-and-butter pickle slices, cut into julienne strips
4 soft rolls, (such as brioche) split
1. In a medium bowl, whisk together soy sauce, orange zest, orange juice, 1 teaspoon vinegar, and sesame oil. Add chicken, turning to coat. Cover and refrigerate overnight, turning the chicken once or twice.
2. Brush a grill pan with oil and heat over medium until hot but not smoking. Lift chicken from the marinade and place in pan. Discard marinade. Grill on one side until grill marks appear, then turn the chicken over and continue grilling until the chicken is cooked through, about eight minutes total. Remove to a plate to cool. When cool, thinly slice crosswise.
3. In a small bowl, combine the mayo, remaining teaspoon vinegar, and ginger juice. Add the carrot, squash, and pickles and toss. Place chicken on rolls, top with slaw and serve.