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
Metric
Servings:
4
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)
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)
Whoa! My mouth is still burning. Was it the Sriracha mayo and/or the jalapeños? Either way I really needed the pineapple. It would have been enjoyable if we didn’t burn our mouths. I’m wondering if I did something wrong.