448 kcalGrilled Chicken Banh Mi
105 min serves 6
28gprotein52gcarbs14gfat
Ingredients
- •½ cup fish sauce
- •½ cup lime juice
- •¼ cup sugar
- •4 cloves garlic
- •2 jalapenos
- •2 teaspoons salt
- •1¼ pounds chicken breasts
- •¼ cup tap water
- •¼ cup rice vinegar
- •¼ teaspoon pepper
- •2 carrots
- •2 daikon radishes
- •6 sub rolls
- •⅓ cup mayonnaise
- •½ cucumber
- •1 cup cilantro leaves
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Method
From foodista.com — read the original
- Mix the first six ingredients in a baking dish.
- Add the chicken breasts to the dish, cover, and refrigerate at least 1 hour. Longer is better!
- Stir the hot tap water and sugar in a medium bowl, until the sugar dissolves.
- Add the vinegar, salt, red pepper, sliced carrots and radishes. Cover and refrigerate for at least 30 minutes.
- Heat the grill to medium. Grill the chicken breasts for 5 minutes per side.
- Remove from heat and cover them with foil to rest for 5 minutes.
- Open the sub rolls and grill the insides for about 1-3 minuteuntil toasted.
- Drain the pickled veggies. Slice the chicken into thin pieces.
- Spread mayo over in the sub rolls.
- Layer the cucumbers, chicken, pickled veggies, cilantro leaves and jalapeos in the rolls.
- Serve immediately!
- Serve 6.
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Recipe and photo via Spoonacular · original recipe at foodista.com