Chicken Bahn Mi with Sriracha Mayo & Quick Pickled Vegetables

Marinate Chicken:

Preheat oven to 180°C. Cut lime into wedges. Pat chicken dry on paper towel and slice into 1cm strips. Place chicken in a bowl with soy & fish sauce, juice from half the lime and mix well to coat. Set chicken aside to marinate while preparing remaining ingredients.

Prepare Remaining Ingredients:

Wash the fresh produce. Peel and grate carrot. Trim cucumber and peel into ribbons. Trim and cut radish into matchsticks. (TIP: if you are pressed for time, you can grate the carrot and radish using a box grater). Thinly slice jalapeno (removing seeds if preferred). Pick coriander leaves, discarding roots and stems.

Pickle Carrot & Radish:

Boil the kettle. In a bowl, add sugar, rice vinegar and 2 TBS boiling water, stirring until sugar has dissolved. Add carrot and radish, tossing well to coat. Set aside to cool.

Cook Chicken:

Heat oil a pan over medium-high heat (enough to cover the base). Add marinated chicken (discarding remaining marinade) and cook (in batches if necessary), stirring, for 5 minutes, until chicken is cooked through.

Warm Baguettes:

Cut baguettes in half lengthwise, taking care not to cut all the way through. Wrap baguettes in foil and place in oven to warm through, about 5 minutes.

You Plate It:

Spread sriracha mayo (to taste) inside baguettes. Layer with cucumber ribbons, cooked chicken, pickled carrot and radish, then top with sliced jalapenos, and scatter over coriander. Enjoy!