Creamy peanut chicken and pinto beans, crisp veggies, and herbs piled on crunchy toast with a spicy kick.
# Ingredient list:
→ Protein & Legumes
01 - 2 cups cooked chicken breast, shredded or diced
02 - 1 cup canned pinto beans, rinsed and drained
→ Peanut Sauce
03 - 1/3 cup creamy peanut butter
04 - 2 tablespoons soy sauce
05 - 1 tablespoon honey or brown sugar
06 - 1 tablespoon rice vinegar
07 - 1 teaspoon sesame oil
08 - 1 garlic clove, minced
09 - 1 teaspoon fresh ginger, grated
10 - 1 to 2 teaspoons sriracha or chili sauce, to taste
11 - 2 to 3 tablespoons warm water, to thin sauce as needed
→ Vegetables & Herbs
12 - 1/2 cup shredded carrot
13 - 1/2 cup thinly sliced red bell pepper
14 - 2 green onions, finely sliced
15 - 1/4 cup fresh cilantro leaves, chopped
→ Bread
16 - 4 slices hearty sourdough or multigrain bread, toasted
→ Garnish
17 - Chopped roasted peanuts
18 - Lime wedges
# Step-by-Step Guide:
01 - In a small bowl, whisk together peanut butter, soy sauce, honey or brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, sriracha, and enough warm water to achieve a smooth, pourable consistency. Set aside.
02 - In a large bowl, mix the shredded chicken with pinto beans. Drizzle half of the peanut sauce over the mixture and carefully toss until evenly coated.
03 - Gently incorporate shredded carrot, sliced red bell pepper, green onions, and chopped cilantro into the chicken mixture.
04 - Toast bread slices in a toaster or on a grill until golden and crisp.
05 - Generously mound the chicken and vegetable mixture on each slice of toasted bread.
06 - Drizzle with reserved peanut sauce, finish with chopped roasted peanuts, and add lime wedges for a burst of fresh flavor.
