1 lb. chicken tenders, cut into bite size pieces
4 tsp olive oil
salt and pepper
pickled carrots (recipe below)
4 tbsp low-sodium soy sauce
2 tbsp balsamic vinegar
6 tbsp water
Sriracha, to taste
Bread – I used crusty french bread
Make pickled carrots the night before: Place about 1½ cups of shredded carrots in a container. Dissolve 2 tbsp sugar in ½ cup warm water. Add 1 cup white vinegar. Cover carrots with mixture and let marinate at least two hours but preferably over night.
Heat 4 tsp olive oil over medium heat. Season chicken well with salt, pepper, and garlic powder. Cook chicken over medium heat until cooked through, about 10 minutes. Set aside.
Prepare sauce: combine 4 tbsp low-sodium soy sauce with 2 tbsp balsamic vinegar and 6 tbsp water. Add a few squirts of sriracha, depending on how spicy you want the sauce.
Toast bread in the oven, at 350*, for a few minutes to make it nice and crispy.
On toasted bread spoon 1 tbsp sauce mixture on each side of bread. Top with chicken and pile on the cucumber, cilantro, jalapeno, and carrots. Top sandwich with sriracha and serve with additional sauce.