Chicken Bahn Mi with Sriracha Mayo & Quick Pickled Vegetables
- Prep time: 30 minutes
- Calories: 520
- 2 Chicken Breast
- 1 Lebanese Cucumber
- 2 Vietnamese Baguette
- 1 Carrot
- 3 Radish
- 40 Grams of Sriracha Mayonnaise
- 1 Small Bunch of Coriander
- 1 Lime
- 1 Jalapeno
- 1 Tablespoons of Soy & Fish Sauce (GF)
- 1 Tablespoons of Rice Vinegar
- 1 3 Gram 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, 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!