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1
Slice the tenders into thirds. Mix all the marinade ingredients. Marinate chicken in sauce for one to two hours.
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2
Slice the bread into rounds and toast on both sides. Slice the cucumber into rounds. Rip the mint leaves off the stalk and remove any larger stems.
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3
In a hot frying pan, add the chicken but do not add the excess liquid. Sear the chicken on all sides and cook about 5 minutes. Add the remaining marinade and cook another 5-8 minutes until the sauce has thickened and browned and the chicken is cooked through.
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4
Top the bread with a mint leaf, a cucumber slice and a chicken chunk. Serve immediately.
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