Stoplight Sandwich with Kickin’ Orange Chicken

Get Inspired and Get Cooking – The Recipe for Success Video Cooking Contest

Hey kids, parents and teachers – have you seen The Winnipeg Foundations Nourishing Potentials call for you to create “the most outrageous, nutritious and delicious sandwich”?

How to enter the Nourishing Potentials Contest:

  • Grab a group of two to four kids in Grades 4-6.
  • Create the most outrageous, nutritious and delicious sandwich.
  • Make a three minute (or less) video demonstrating how to make your sandwich.
  • Submit your video between January 13, 2014 and March 14, 2014.
  • Rally your friends to vote for your video from March 17-28, 2014.

Stoplight Sandwich and Kickin’ Orange Chicken Recipes for Inspiration

Tired of the same old boring sandwich at lunch? This recipe uses the Kickn’ Orange Chicken (recipe below) as the “lunch meat”.

Made with whole-grain bread a special sauce and packed with colourful vegetables, kids and adults will love assembling their own sub sandwich at school or work.

Just remember to pack everything separately so it stays fresh! This is a Heart and Stroke Foundation of Manitoba approved recipe.

Stoplight Sandwich | www.canolaeatwell.com

Stoplight Sandwich Recipe

Yield: 4 sandwiches

Ingredients:

8 slices whole grain bread (8 )
1 1/2 Tbsp canola oil (22 mL)
1 Tbsp red wine vinegar (15 mL)
1 Tbsp honey (15 mL)
1 tsp prepared mustard (5 mL)
8 lettuce leaves (8 )
8 slices cooked chicken (8 ) – Kickin’ Orange Chicken Recipe below
8 slices marble cheese (8 )
1 yellow pepper, thinly sliced (1 )
2 medium tomatoes, sliced (2 )

Directions:

1. Arrange 4 slices of bread on cutting board.
2. In a small bowl, combine canola oil, red wine vinegar, honey, and mustard. Mix well.
3. Spread approximately 2 tsp (10 mL) oil and vinegar mixture on each slice. Layer lettuce, chicken, cheese, peppers, and tomato slices.
4. Top with remaining bread slices. Cut sandwiches in half to serve.

Kickin’ Orange Chicken Recipe

Kickin Orange Chicken | www.canolaeatwell.com

Yield: 8 servings

Using a marinade helps to keep meat moist and helps prevent it from drying out.

This recipe goes well with any side and you can use the leftover chicken in the Stop Light Sandwich. This is a Heart and Stroke Foundation of Manitoba approved recipe.

Ingredients:

1/3 cup orange juice (75 mL)
2 Tbsp canola oil (30 mL)
2 Tbsp sodium-reduced soy sauce (30 mL)
1 Tbsp rice vinegar (15 mL)
2 tsp lemon juice (10 mL)
2 tsp fresh gingerroot, peeled and minced (10 mL)
1 clove garlic, minced (1 )
1/4 tsp granulated sugar (1 mL)
2 green onions, chopped (2 )
4 6 oz (170 g) boneless, skinless breasts, cut in half (4 )

Directions:

1. In a large re-sealable plastic bag, combine orange juice, canola oil, soy sauce, vinegar, lemon juice, gingerroot, garlic, sugar, and onions. Mix well.
2. Add chicken breasts to the marinade, seal bag, and massage marinade into chicken breasts.
3. Refrigerate chicken breasts for 1 to 4 hours.
4. Pre-heat grill to medium high heat. Grill chicken for approximately 5 to 7 minutes per side or until chicken is cooked through and the juices run clear. Alternatively, bake chicken breasts at 375°F (190°C) for 25 to 30 minutes or until juices run clear.

Eat Well…Jenn

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