1Prepare the orange sauce: In a pan, mix 1 cup of fresh squeezed orange juice (or store bought), ½ cup of zero calorie sugar replacement, 2 tbsp rice vinegar, 2 tbsp soy sauce, ¼ tsp of ginger, ¼ tsp of garlic, orange zest, and 1 tbsp of cornstarch. Heat and mix well.
2Prepare the orange sauce: In a pan, mix 1 cup of fresh squeezed orange juice (or store bought), ½ cup of zero calorie sugar replacement, 2 tbsp rice vinegar, 2 tbsp soy sauce, ¼ tsp of ginger, ¼ tsp of garlic, orange zest, and 1 tbsp of cornstarch. Heat and mix well.
3Prepare the orange sauce: In a pan, mix 1 cup of fresh squeezed orange juice (or store bought), ½ cup of zero calorie sugar replacement, 2 tbsp rice vinegar, 2 tbsp soy sauce, ¼ tsp of ginger, ¼ tsp of garlic, orange zest, and 1 tbsp of cornstarch. Heat and mix well.
4Prepare the air fried crispy chicken: Dredge chicken in flour, then beaten egg, and press into crushed corn flakes. Spray with zero calorie olive oil spray and air fry at 385 for 16 minutes, flipping halfway. Ensure an internal temperature of 165F is reached. Pour orange sauce over the cooked chicken.
5Prepare the air fried crispy chicken: Dredge chicken in flour, then beaten egg, and press into crushed corn flakes. Spray with zero calorie olive oil spray and air fry at 385 for 16 minutes, flipping halfway. Ensure an internal temperature of 165F is reached. Pour orange sauce over the cooked chicken.
6Prepare the air fried crispy chicken: Dredge chicken in flour, then beaten egg, and press into crushed corn flakes. Spray with zero calorie olive oil spray and air fry at 385 for 16 minutes, flipping halfway. Ensure an internal temperature of 165F is reached. Pour orange sauce over the cooked chicken.
7Prepare the cucumber salad: In a container, combine sliced cucumber, daikon, avocado oil, fish sauce, apple cider vinegar, zero calorie sugar replacement, and crushed red pepper. Shake well.
8Prepare the cucumber salad: In a container, combine sliced cucumber, daikon, avocado oil, fish sauce, apple cider vinegar, zero calorie sugar replacement, and crushed red pepper. Shake well.
9Prepare the cucumber salad: In a container, combine sliced cucumber, daikon, avocado oil, fish sauce, apple cider vinegar, zero calorie sugar replacement, and crushed red pepper. Shake well.
10Prepare the bottom spread: Mix Chaboni vanilla yogurt with old style mustard.
11Prepare the bottom spread: Mix Chaboni vanilla yogurt with old style mustard.
12Prepare the bottom spread: Mix Chaboni vanilla yogurt with old style mustard.
13Assemble the sandwich: Spread the yogurt mixture on the ciabatta bread, add the chicken, cucumber salad, and top with the other slice of bread.
14Assemble the sandwich: Spread the yogurt mixture on the ciabatta bread, add the chicken, cucumber salad, and top with the other slice of bread.
15Assemble the sandwich: Spread the yogurt mixture on the ciabatta bread, add the chicken, cucumber salad, and top with the other slice of bread.