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Week of 9/23/19

Chicken Banh Mi
with Sriracha mayo / pineapple

Active: 30 min Total: 50 min
Original GF Paleo Vegetarian
Chicken Banh Mi
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
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62

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
  • Tamari - 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, gluten-free - 4 (sub 1 soft gluten-free baguette)

Prep

  1. Marinate chicken - Slice chicken in half to thin. Combine with Tamari, 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.

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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.

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