Chicken banh mi

This is our super easy version of the classic Vietnamese sandwich. Juicy chicken, fresh veggies and herbs all nestled inside a delicious baguette.

Ingredients

• 500g boneless chicken thighs

• 2 tbsp dark soy sauce

• 1 tbsp clear honey

• 1 tbsp littleseed spicy stir fry oil

• 2 carrots - grated

• 8 radishes, thinly sliced

• 4 spring onions – sliced

• ½ a cucumber – peeled and diced

• A handful of fresh coriander – roughly chopped

• 1 lime

• 2 tbsp white wine vinegar

• A pinch of ground sea salt

• A pinch of ground black pepper

• 1 large baguette

• Sriracha mayo

Method

1. Slice the chicken thighs into bite sized chunks and place in a bowl along with the soy sauce, honey and stir fry oil to marinade.

2. In a separate bowl add the grated carrot, sliced radishes, spring onions, diced cucumber and coriander and mix together. To the bowl squeeze in the juice of the lime, add the vinegar, salt & pepper and mix to combine.

3. To a hot frying pan add the chicken and marinade and cooks for 5 minutes until the chicken is cooked through and the remaining liquid has reduced by half. Then add half a cup of water, mix it in with the marinade that is remaining in the pan and leave to bubble away for a couple more minutes. After a couple of minutes, a small amount of dark sticky sauce should remain in the bottom of the pan.

4. Slice the baguette and drizzle sriracha mayo sauce both sides of the baguette. Fill the baguette first with the veggies, then add the chicken.

5. Slice the sandwich into 4 pieces and serve.

Cooking Time

10 minutes

Prep Time

15 minutes