Sticky Chicken Naan Sandwich Recipes

Steps:

• 1. In a large resealable plastic bag, mix the marinade ingredients: soy sauce, honey, sesame oil, minced garlic, rice vinegar, ginger.
• 2. Place chicken thigh strips in bag of marinade. Seal and place in a flat pan in the fridge to marinate for 30-60 minutes.
• 3. Thread the chicken meat on pre-soaked wooden skewers or metal skewers. Grill over medium-high heat 9-10 minutes, until chicken is cooked through, turning about three times.
• 4. Heat naan slightly in the microwave or on the grill to soften slightly.
• 5. Cut each naan into 4 lengthwise pieces to fit sticky chicken strips.
• 6. Spread bottom pieces with a little pepperoncini spread, then pepper relish.
• 7. Top with sticky chicken removed from skewers, then pepper rings. Top with another naan strip.

Steps:

• Pull the chicken into strips, then cut it into chunks small enough to pick up on a fork. Put in a large bowl.
• Use your scissors to snip the hairy root ends off the spring onions and throw away. Snip the rest of the spring onion into pieces. Add to the chicken.
• Use scissors or a small knife to cut the pepper into strips and then pieces. Like the chicken you want the pieces to be small enough to pick up.
• Measure the soy sauce, sesame oil (or seeds) and honey into the bowl, mix together. Ask a grown-up helper to cook the noodles at the same time.
• Tip the hot noodles into the bowl and mix everything together with a large spoon or pair of tongs.
• Divide the noodles between 2 bowls and add some fresh coriander to each one, if you like it.

Steps:

• Preheat oven to 450*F. Place bread on baking sheet and cook 5 minutes.
• Stir together chutney and tomato paste in a small bowl. Spread mixture over one piece of bread.
• Toss together remaing ingedents in a medium bowl and pile over tomato mixture. Top with remaning bread and cut into four pieces.