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American Carrot Chicken Sandwich

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“A little something I put together.”
READY IN:
50mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil the chicken in water and white vinegar. Whatever is enough water to boil three chicken breast fillets, add half a coffee mug in vinegar or a little less if you want. When the chicken is fully cooked, put the chicken, green onion chops and carrot shreds in the pan with the chicken stock you boiled and a table spoon of corn oil, fry them in low heat until the chicken gets the carrots' natural color which would be yellow. Mayonnaise only with long bread.
  2. ! Fry everything together.
  3. ! Overcook nothing, the onions have to still be green. Put more stock every now and then.
  4. ! Use the stock you boiled with the chicken. Generally, don't put too much stock while frying, you want the chicken to dry.
  5. ! Put the salt anytime during frying, not when boiling the chicken.
  6. ! The chicken breasts have to be chopped into moderately thin long chops. It's a lot of carrot and you want to be fair.
  7. ! Low heat boiling & frying, cover both.

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