Chicken banh mi roll
8
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
A combination of sweet, spicy, sour and salty flavour profiles makes Vietnamese banh mi so much more than your average chicken salad roll. Try them – we’re sure you’ll agree!
Ingredients
Soy sauce
1 tsp, (use 2 tbs for marinade)
Lime juice
1 tbs
Garlic
2 clove(s), crushed
Skinless chicken breast
500 g
Low-fat mayonnaise
¼ cup(s), (75g)
Sriracha sauce
2 tsp
Baguette
1 whole, (310g), cut into 4 even pieces
Lebanese cucumber
½ medium, thinly sliced
Fresh coriander
¼ cup(s), leaves
Oil spray
1 x 3 second spray(s)
Rice wine vinegar
2 tbs
White sugar
⅛ tsp, (use 1 tsp for pickling liquid)
White onion
1 small, thinly sliced
Carrot(s)
1 medium, shredded
Instructions
1
Combine soy sauce, lime juice and garlic in a shallow dish or container. Add chicken and turn to coat in marinade. Cover and refrigerate for 30 minutes or up to 4 hours.
2
To make pickled vegetables, combine vinegar, sugar and a pinch of salt in a small glass bowl. Add onion and carrot and stir to coat. Cover and refrigerate for 30 minutes.
3
Meanwhile, lightly spray a large non-stick grill pan with oil and heat over medium–high heat. Remove chicken from marinade and discard marinade. Cook chicken for about 5 minutes on each side or until cooked through. Transfer to a plate, rest for 2 minutes, then slice thinly.
4
Combine mayonnaise and sriracha in a small bowl. Split each baguette piece in half. Spread mayonnaise mixture evenly over the cut sides of each piece.
5
Drain pickled vegetables. Fill baguette pieces evenly with chicken, cucumber, pickled vegetables and coriander. Serve.
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