Chicekn Baguette

I was feeling a bit nostalgic yesterday, and decided to recreate a favourite from grad skool. A dish that could only have been created in Israel, and one that I never outside of one particular cafeteria on campus. Which is a real shame, because it’s incredibly delicious and easy to make.

The premise is simple. A fresh baguette, split in half, slathered with humus and schug, stuffed with stir-fried chicken and vegetables. Messy, a clash of cultures, but wonderful and filling, and cheap. Perfect for a quick meal between classes, a full balanced meal on bread a la Primanti Brothers. 

I have never successfully recreated the exact version they made at the cafeteria, but luckily its rather forgiving, and I’ve come close a few times. Last night I went upscale with the addition of some fancy D’Artagnan sausage on top of the stir-fry. Not absolutely necessary but was a great addition.


  • 1 fresh baguette
  • boneless skinless chicken thighs
  • frying pepper
  • onion
  • zucchini
  • garlic, minced
  • ginger, chopped
  • soy sauce
  • golden sherry or rice wine
  • Israeli style creamy humus (e.g. Sabra)
  • Israeli style green schug (e.g. Sabra)
  • bean sprouts
  • carrot
  • Optional: D’Artagnan rabbit, pork, and ginger sausage


  1. Cut the chicken into bite size chunks. Marinate with soy sauce, wine, garlic, ginger
  2.  peel and then shred the carrot
  3. julienne the remaining vegetables
  4. stir-fry the chicken until just barely seared all over, then add the vegetables and cook until chicken is done and vegetables soften. season with soy sauce to taste.
  5. Cut open the baguette and slather both sides with humus and schug to taste
  6. top with chicken, include some of the juices to soak into the bread
  7. Optional: top with slices of grilled sausage
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