Start free for 30 days and enjoy greater ease in the kitchen today!

Chicken Banh Mi
with Sriracha mayo / pineapple

Active: 30 minTotal: 50 min

We have another version of chicken banh mi in our archives, but this version takes a few short-cuts (including using coleslaw mix instead of the traditional pickled vegetables) to make this colorful meal even more week-night friendly.

Ingredients

Servings:
4
Metric
Sriracha Mayo:
  • Mayonnaise - 1/3 cup
  • Lime juice - 1 tsp
  • Sriracha - 1 tsp, more or less, to taste
Chicken Banh Mi with Slaw:
  • Chicken breasts, boneless and skinless - 1 lb, halved to thin
  • Soy sauce, low-sodium - 3 Tbsp
  • Oil, cooking - 3 Tbsp + 2 tsp + 1 Tbsp
  • Vinegar, rice - 1 tsp
  • Honey - 1 tsp
  • Lime juice - 1 Tbsp
  • Fish sauce - 1/2 tsp
  • Sugar - 1/2 tsp
  • Coleslaw mix - 5 oz (look for a mix that includes grated carrots)
  • Pineapple - 1/2, sliced into spears
  • Jalapenos (opt) - 1, thinly sliced
  • Cilantro - 1/4 cup, leaves torn
  • Sandwich rolls - 4 (sub 1 soft baguette)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts

Prep

  1. Marinate chicken - Slice chicken in half to thin. Combine with soy sauce, first portion of oil, vinegar, and honey. Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
  2. Make slaw - Whisk together second portion of oil, lime juice (portion for banh mi), fish sauce, and sugar. Add coleslaw mix and toss to combine. Refrigerate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
  3. Make Sriracha mayo - Combine mayonnaise, lime juice (portion for mayo), and Sriracha. (Can be done up to 5 days ahead)
  4. Pineapple / Jalapenos / Cilantro - Prep as directed.

Make

  1. Remove chicken from marinade (discard marinade) and season on both sides with some salt and pepper.
  2. Heat a large skillet with third part of oil over medium heat. Add chicken and sear on both sides until cooked through, ~6 minutes total.
  3. Transfer chicken to a cutting board and let rest for 5 minutes.
  4. While chicken rests, toss slaw and season it with some salt and pepper.
  5. Toast rolls / baguette if you’d like. (If the bread is fresh or very soft, you may want to skip toasting it.)
  6. Slice chicken into pieces that will easily fit inside the rolls / baguette.
  7. Assemble sandwiches by spreading Sriracha mayo on both sides of the rolls and filling them with chicken, jalapenos, slaw, and cilantro leaves.
  8. Enjoy sandwiches with pineapple on the side.

Get access to all of our delicious recipes and time-saving meal plans!

Get 1 free month
Learn More


Reviews

This meal has 30 reviews

Fast weeknight meal when prep was done- try it with pork!

By: Jessie
Posted: Oct 20, 2019
Diet: Original

Fantastic! I doubled the chicken to use with the sesame chicken noodle recipe too!

By: Dana
Posted: Oct 17, 2019
Diet: Gluten-free

This was pretty tasty and came together quickly using the slaw mix instead of chopping everything myself!

By: Melissa
Posted: Oct 15, 2019
Diet: Original

Really really easy (once the chicken was marinating) and yummy!

By: Jenna
Posted: Oct 10, 2019
Diet: Original

This was better and more filling than expected. I braised the tofu as that is my preferred way to cook it. Also, didn't have pineapple so served with sweet potato fries. Our rolls were tiny so we had 2 each.

By: Nicki
Posted: Oct 08, 2019
Diet: Vegetarian

This one was just OK. I think I needed to get more of the water out of the tofu first. It was easy to put together and leftovers held up enough to get two quick dinners out of this one.

By: Angela
Posted: Oct 03, 2019
Diet: Vegetarian