Chicken Bahn Mi with Sriracha Mayo & Quick Pickled Vegetables
- Prep time: 30 minutes
- Calories: 520
- 2 of Chicken Breast
- 1 of Lebanese Cucumber
- 1 2 Pack of Vietnamese Baguette
- 1 of Carrot
- 3 of Radish
- 40 g of Sriracha Mayonnaise
- 1 Small Bunch of Coriander
- 1 of Lime
- 1 of Jalapeno
- 1 Tbsp of Soy & Fish Sauce (GF)
- 1 Tbsp of Rice Vinegar
- 1 3g Pack of Sugar
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 and juice from 1⁄2 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. Thinly slice jalapeno (removing seeds if preferred). Pick coriander leaves, discarding roots and stems.
Pickle Carrot & Radish:Boil the kettle. In a bowl, combine sugar, rice vinegar and 2 Tbsp 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!