Vietnamese Chicken Banh Mi

Sandwich

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Instructions

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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.

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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.

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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. 

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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.

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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.

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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!

The perfect dinner sandwich! Rich, savoury, bright and crunchy.

Cooking Time: 20 min

Cals 959 · Prot 59 · Carbs 101 · Fat 32

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

The perfect dinner sandwich! Rich, savoury, bright and crunchy.

Cooking Time: 20 min

Cals 959 · Prot 59 · Carbs 101 · Fat 32

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!

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
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