Name: Grilled Chicken Banh-Mi with Pickled Vegetables and Sriracha Mayo
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: 1/4 c. Asian fish sauce -; Juice of 3 limes, divided -; 2 garlic cloves, minced -; 2 8-oz. chicken breasts, halved lengthwise (4 cutlets) -; 1/2 c. rice vinegar -; 1 tsp. sugar -; Kosher salt -; 1/2 cucumber, halved lengthwise and very thinly sliced -; 1 medium carrot, peeled and julienned -; 1 small jalapeño, sliced -; 1/4 head of red cabbage, thinly sliced -; Dash of sesame oil (optional) -; 1/3 c. mayonnaise -; 1/4 c. sriracha -; Freshly ground black pepper -; 1 c. cilantro sprigs -; 1 fresh baguette, halved lengthwise and cut into 4 equal pieces (toasted, if desired) -

Grilled Chicken Banh-Mi with Pickled Vegetables and Sriracha Mayo

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Chicken Banh-Mi with Pickled Vegetables and Sriracha Mayo

1. 1/4 c. Asian fish sauce -

2. Juice of 3 limes, divided -

3. 2 garlic cloves, minced -

4. 2 8-oz. chicken breasts, halved lengthwise (4 cutlets) -

5. 1/2 c. rice vinegar -

6. 1 tsp. sugar -

7. Kosher salt -

8. 1/2 cucumber, halved lengthwise and very thinly sliced -

9. 1 medium carrot, peeled and julienned -

10. 1 small jalapeño, sliced -

11. 1/4 head of red cabbage, thinly sliced -

12. Dash of sesame oil (optional) -

13. 1/3 c. mayonnaise -

14. 1/4 c. sriracha -

15. Freshly ground black pepper -

16. 1 c. cilantro sprigs -

17. 1 fresh baguette, halved lengthwise and cut into 4 equal pieces (toasted, if desired) -

How to cook deliciously - Grilled Chicken Banh-Mi with Pickled Vegetables and Sriracha Mayo

1. Stage

In medium-sized non-metallic baking dish, whisk together fish sauce, ¼ cup lime juice, and garlic, and add chicken, turning to coat. Let sit in marinade while you prep other ingredients.

2. Stage

In medium bowl, whisk together rice vinegar, sugar, and salt. Add in cucumber, carrot, and jalapeño, and toss to combine, then cover and refrigerate until ready to use.

3. Stage

In small bowl, toss cabbage with 1 tablespoon lime juice and dash of sesame oil (optional), and let sit until ready to use.

4. Stage

In small bowl, whisk together mayonnaise, Sriracha, and remaining 1 tablespoon lime juice; cover and place in refrigerator until ready to use.

5. Stage

Heat grill pan over high heat. Remove chicken from the marinade and season with salt and pepper to taste. Grill chicken for 3 to 3 ½ minutes per side (depending on thickness of the cutlets) or until cooked through, then cut chicken into thin slices on the diagonal.

6. Stage

Spread Sriracha mayonnaise on baguette halves, then layer bottom halves with chicken, pickled vegetables, red cabbage, and cilantro sprigs. Top with remaining baguette halves and serve immediately.