- 1 1/2 lb. boneless, skinless chicken breast
- 1 Italian baguette (long and skinny)
- 1 bag shredded carrots
- 1 bunch scallions, chopped
- olive oil
- salt & pepper
- sriracha sauce
For the Satay Sauce
- 1/2 c. chicken broth
- 1/2 c. light coconut milk
- 2 T. soy sauce
- 1/2 lime, juiced
- 2 T. brown sugar
- 1/2 c. peanut butter
- 1/4 t. cayenne pepper
- Pre-heat the oven to 375 degrees.
- Add all the ingredients for the satay sauce into a medium sized bowl and whisk together until smooth.
- Place the chicken in an oven safe dish.
- Cover the chicken with the satay sauce and top with 1/3 of the chopped scallions.
- Cover with foil and bake for 30 minutes.
- Take the foil of and bake another 15 minutes until the sauce is browned and bubbling.
- Take out and let cool while you toast the bread.
- Turn the oven up to 400 degrees.
- Slice the baguette into 1/2″ slices and place on a baking sheet.
- Brush each slice of bread with olive oil, then season with salt and pepper.
- Place in the oven to bake for 10 minutes, then turn and bake for another 5, checking to make sure they don’t get too brown.
- While the bread is toasting, dice up the chicken and place into a bowl.
- Spoon some of the satay sauce over the diced chicken and stir to coat all the chicken well.
- When the toast slices are done, remove from the oven and let cool slightly.
- Spread some of the satay sauce on each slice of bread.
- Top with shredded carrots, then a spoonful of the diced chicken.
- Add the chopped scallions on top and repeat with the rest of the toast slices.
- Top with sriracha or serve on the side.
- Serving Size: 8