Caramelized Chicken Bánh Mì

Name: Caramelized Chicken Bánh Mì
Total time: 30 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 lb boneless thighs, thinly sliced; 2 tbsp soy sauce; 2 tbsp honey; 3 garlic cloves; 2 baguettes, each cut in 2; 2 carrots, in matchsticks; ½ cucumber, in spears; 1 jalapeño, sliced; 1 bunch cilantro; ½ cup rice vinegar; 2 tbsp sugar; ⅓ cup mayo; 1 tbsp sriracha; 1 tbsp oil; salt

LunchVietnamese30 minServes 4760 kcal39 g protein

Photo: stu_spivack · CC BY-SA 2.0 · source

Sticky lemongrass-style chicken in a crackly baguette with quick-pickled carrots and cucumber, jalapeño, cilantro and sriracha mayo.

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Ingredients

1 lb boneless thighs, thinly sliced
2 tbsp soy sauce
2 tbsp honey
3 garlic cloves
2 baguettes, each cut in 2
2 carrots, in matchsticks
½ cucumber, in spears
1 jalapeño, sliced
1 bunch cilantro

From your pantry: ½ cup rice vinegar, 2 tbsp sugar, ⅓ cup mayo, 1 tbsp sriracha, 1 tbsp oil, salt.

Instructions

Quick-pickle the carrots in the vinegar, sugar and ½ tsp salt for at least 15 minutes.
Toss the chicken with the soy, honey and garlic.
Sear in the oil over high heat until caramelized and cooked, 6 minutes.
Stir the mayo and sriracha together. Split and toast the baguettes.
Spread with sriracha mayo and fill with chicken, drained pickles, cucumber, jalapeño and lots of cilantro.

Tip: The pickled carrots keep 2 weeks in the fridge. Make a big jar.