Orange-Soy Chicken Sandwiches

Orange-Soy Chicken Sandwiches

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From: Diabetic Living Magazine

Ready in 30 minutes, these asian inspired sandwiches will please the whole family!

Ingredients 4 servings

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Original recipe yields 4 servings
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  • ½ teaspoon finely shredded orange peel
  • ⅓ cup orange juice
  • 1 tablespoon low-sodium soy sauce
  • 1 clove garlic, minced
  • 1 teaspoon snipped fresh thyme
  • ½ teaspoon paprika
  • ¼ teaspoon black pepper
  • ¼ teaspoon crushed red pepper
  • 2 8-ounce skinless, boneless chicken breast halves
  • 2 teaspoons olive oil
  • 1 tablespoon mango chutney
  • 3 tablespoons light mayonnaise
  • 4 multigrain sandwich thins, toasted
  • 2 cups loosely packed watercress


  • Prep

  • Ready In

  1. In a small bowl, stir together orange peel, orange juice, soy sauce, garlic, thyme, paprika, black pepper, and crushed red pepper; set aside.
  2. Cut each chicken breast half crosswise in half. Place each piece between two pieces or plastic wrap. Using the flat side of a meat mallet, pound the chicken lightly to about ¼ inch thick. Remove plastic wrap.
  3. In a very large nonstick skillet heat the oil over medium-high heat. Cook chicken in hot oil for 4 minutes, turning once. Carefully add orange juice mixture to skillet. Simmer for 3 minutes or until liquid reduces to a glaze, turning to coat chicken.
  4. Place chutney in a small bowl; snip any large pieces of fruit. Stir in mayonnaise. To assemble sandwiches, spread mayonnaise mixture on cut sides of toasted sandwich thins. For each sandwich, place ½ cup of the watercress and a chicken portion on bottom half of sandwich thin. Add sandwich thin top, spread side down.

Nutrition information

  • Serving size: 1 sandwich
  • Per serving: 272 calories; 9 g fat(1 g sat); 5 g fiber; 30 g carbohydrates; 21 g protein; 12 mcg folate; 51 mg cholesterol; 7 g sugars; 800 IU vitamin A; 19 mg vitamin C; 72 mg calcium; 2 mg iron; 564 mg sodium; 333 mg potassium
  • Nutrition Bonus: Vitamin C (32% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 3 lean protein, 1½ starch, ½ fruit

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