Fusion · Vietnamese · sandwich & wrap

Chicken Bánh Mì

Name: Chicken Bánh Mì
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Cuisine: Fusion, Vietnamese
Ingredients: 350 g Chicken Breast (thinly sliced); 1 tbsp Soy Sauce; 2 cloves Garlic (finely grated); 1 tsp Ginger Root (finely grated); 1 tbsp Vegetable Oil; 100 g Carrots (julienned); 100 g Cucumber (julienned); 60 ml Rice Vinegar; 1 tbsp Granulated Sugar; 0.5 tsp Salt; 2 pieces Baguette (individual size); 2 tbsp Light Mayonnaise; 1 piece Serrano Peppers (thinly sliced); 15 g Coriander Leaf (fresh)

Soy-ginger chicken, quick-pickled carrot and cucumber, coriander leaf and serrano peppers in a baguette. Start the pickle first; it needs 15 minutes.

Thin slices of chicken breast cook through in a few minutes, so cut them evenly and do not crowd the skillet, or they steam instead of brown. Drain the pickled vegetables well before filling, or the bread turns soggy. A baguette with a thin, crackly crust works better than a dense one; warm it in a hot oven for a few minutes if the crust has softened. Leave out the serrano peppers for a milder sandwich.

Dairy-FreeHigh-ProteinNut-Free

38 minstart to table

15 min prep · 8 min cook · 15 min hands-offServes2× sandwich531 kcal a serving

Cook · 38 min

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Two baguettes filled with browned chicken, pickled carrot and cucumber, sliced serrano peppers and coriander leaf.

Ingredients

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Method

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Per serving

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531

Calories

48 g

Protein

49 g

Carbs

15 g

Fat

4 g

Fiber

Estimated from USDA FoodData Central, for the recipe as written.

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