Recipe by Karen Humphrey, author of Notes from the Cookie Jar blog
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.
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.
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.
Mix in a small bowl to taste. Remember, a little wasabi goes a long way!
To create the sandwich
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.