Vietnamese Chicken Banh Mi

Sandwich
The perfect dinner sandwich! Rich, savoury, bright and crunchy.
Cals 959 · Prot 59 · Carbs 101 · Fat 32
Quick & Easy
Family-Friendly
Try Hello Chef Now
20 min
photo
The perfect dinner sandwich! Rich, savoury, bright and crunchy.
Cals 959 · Prot 59 · Carbs 101 · Fat 32
Quick & Easy
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chicken
Chicken breast
400 Grams
Vegetable oil
2 Tbsp
Salt
1 Tsp
Sweet chilli sauce
40 Grams
Soy sauce
20 ML
Vegetables
Carrot
2 Pieces
Lime
2 Pieces
Rice vinegar
15 ML
Brown sugar
5 Grams
Salt
0.5 Tsp
Cucumber
1 Piece
Fresh coriander
15 Grams
Large green chilli
2 Pieces
Sriracha mayo
Mayonnaise
50 Grams
Sriracha sauce
14 Grams
To serve
Ciabatta
2 Pieces

Tips for fussy eaters

Reserve some of the chicken and season it with salt and pepper only

Pro tip

Marinate the carrots beforehand!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

photo

1 Prep carrots

Preheat the oven to 200°C/180°C fan. Peel and coarsely grate the carrot into a bowl. In a small glass, combine half of the juice from the limes with the rice vinegar, sugar and a pinch of salt. Stir until the sugar dissolves. Pour over the grated carrots, mix well and set aside.
photo

2 Fry chicken

Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken breasts with a pinch of salt and cook for 5-7 min on either side until golden and cooked through. Remove the pan fromthe heat.
photo

3 Glaze chicken

Add the sweet chilli sauce and soy sauce to the chicken. Reduce the heat to low and cook for a final 1 min. Remove the pan from the heat and set aside. 
photo

4 Bake ciabatta

Meanwhile, place the ciabatta on a baking tray and heat in the hot oven for 10 min or until crispy on the outside and warm on the inside.
photo

5 Prep extras

Meanwhile, combine the mayonnaise, sriracha (spicy!) and a squeeze of lime juice in a small bowl. Mix well. Thinly slice the cucumbers. Trim the fresh coriander (keep the stems and leaves attached). Slice the green chilli.
photo

6 Assemble

Slice the rested chicken. Slice the hot ciabatta open. Load with the sriracha mayonnaise, drained carrots, sliced chickencucumber slices, fresh coriander and green chilli (spicy!). Serve immediately.

Tips for fussy eaters

Reserve some of the chicken and season it with salt and pepper only

Pro tip

Marinate the carrots beforehand!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

More recipes like this

Red Lentil Dal Soup
with Mango Chutney Toasties
Sri Lankan Palak Dal
with Basmati Rice
Mild Prawn Korma
with Hidden Fruit and Veg
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved · Terms of Service & Privacy Policy