- 1 ½ lb skinless, boneless chicken breasts, cut into thin slices.
- 1 small yellow pepper, cut into strips.
- 3 tbsp lemon juice.
- 2 tbsp hot chili sauce.
- 2 tbsp corn oil.
- 1 tbsp onion powder.
- 1 tbsp paprika.
- 1 tsp allspices.
- 1 tsp salt.
- ½ tsp grated lemon rind.
- ¼ tsp ground cardamom.
- ¼ tsp black pepper.
- ¼ tsp chili flakes.
Pickled Salad Ingredients:
- 1 small carrot, cut into thin slices or grated.
- 1 small green bell pepper, cut into thin slices.
- 1 small red bell pepper, cut into thin slices.
- 1 small red onion, cut into thin slices.
- ¼ cup white vinegar.
Directions:
1- Mix the chicken slices with all the seasoning ingredients well in a deep bowl, then cover the bowl with cling film, and leave it in the refrigerator for an hour.
2- Mix the ingredients for the pickled salad in a small bowl, then cover the bowl with cling film, and leave it in the refrigerator for an hour.
3- Heat the oil in a large non-stick frying pan over a medium heat, add the chicken mixture and stir for 8 minutes or until the chicken pieces are well cooked.
4- Fill the chicken slices in bread, distribute the pickled salad slices in the sandwich, and serve hot.