Orchard Chicken Sub by Rida Aftab

• 300 gram  chicken
• ½ egg
• 2 long buns
• 2 green chilies
• 1 tsp mustard paste
• 1 tsp chicken powder
• ½ tsp black pepper
• ½ tsp salt
• ½ tsp oregano
• 2 tbsp butter

• 1 tomato
• 1 cucumber
• salad leaves as required

Orchard sauce

• 1 large for whole red chili
• 1 large green chili dipped vinegar
• ½ cup tomato ketchup
• 1 tsp chopped garlic 
• 1 tbsp honey 
• 1 tbsp soya sauce
• ¼ tsp salt
• 2 tbsp oil
• 2 tbsp vinegar

1. In a chopper, add 300 grams chicken, ½ chicken, ½ tsp black pepper, ½ tsp salt, 1 tsp chicken powder, ½ oregano, 2 green chilies, 1 tsp mustard paste and ½ beaten egg.
2. Finley chop all ingredients. Then fill them in plastic bag and make the stuffing even using your hands.
3. Cook in microwave oven for 3 minutes. Now cut into thin strips as that of finger chips.
4. For the orchard sauce, blend 1 large whole red chili, 2 tbsp vinegar, ¼ tsp salt, 1 tbsp honey, ½ cup tomato ketchup and 1 tbsp soya sauce.
5. Heat 2 tbsp oil in a pan and sauté 1 tsp chopped garlic in it.
6. Then add blended mixture and chicken to it.
7. Cook for a couple of minutes and turn off the flame.
8. Take a long bun and place salad leaf and chopped cucumber and tomato on it.
9. Now add chicken and sauce. 
10. Sprinkle finely sliced large green chili dipped in vinegar.
11. Cover with the other half of bun.
12. Ready to serve.