Chicken Banh Mi
with Sriracha mayo / pineapple

Name: Chicken Banh Mi
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1/3 cup Mayonnaise; 1 tsp Lime juice; 1 tsp Sriracha, more or less, to taste; 1 lb Chicken breasts, boneless and skinless, halved to thin; 3 Tbsp Soy sauce, low-sodium; 3 Tbsp + 2 tsp + 1 Tbsp Oil, cooking; 1 tsp Vinegar, rice; 1 tsp Honey; 1 Tbsp Lime juice; 1/2 tsp Fish sauce; 1/2 tsp Sugar; 5 oz Coleslaw mix (look for a mix that includes grated carrots); 1/2 Pineapple, sliced into spears; 1 Jalapenos (opt), thinly sliced; 1/4 cup Cilantro, leaves torn; 4 Sandwich rolls (sub 1 soft baguette)

Active: 30 min Total: 50 min

Original GF Paleo Vegetarian

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.

Proteins

Chicken, non-ground

Cuisines

Asian - Vietnamese

Ingredients

Metric

Servings:

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)

Prep

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)
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)
Make Sriracha mayo - Combine mayonnaise, lime juice (portion for mayo), and Sriracha. (Can be done up to 5 days ahead)
Pineapple / Jalapenos / Cilantro - Prep as directed.

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Make

Remove chicken from marinade (discard marinade) and season on both sides with some salt and pepper.
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.
Transfer chicken to a cutting board and let rest for 5 minutes.
While chicken rests, toss slaw and season it with some salt and pepper.
Toast rolls / baguette if you’d like. (If the bread is fresh or very soft, you may want to skip toasting it.)
Slice chicken into pieces that will easily fit inside the rolls / baguette.
Assemble sandwiches by spreading Sriracha mayo on both sides of the rolls and filling them with chicken, jalapenos, slaw, and cilantro leaves.
Enjoy sandwiches with pineapple on the side.

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