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–+ servings
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5 from 1 vote

Chicken Banh Mi

Delicious play on a classic banh mi!
Prep Time20 minutes
Cook Time30 minutes
Course: Dinner, Lunch, Main Dish
Cuisine: sandwich, vietnamese, wrap
Keyword: Chicken, sandwich, vietnamese, Weekend Dinner, weekend dnner
Servings: 3 people

Ingredients

  • For the pickled vegetables:
  • 1/2 Red or white onion - sliced into strips
  • 1 carrot - sliced into long thin strips
  • 1-2 jalapenos - seeds left in or taken out depending on heat wanted - sliced
  • 1/2 cucumber - sliced into long thin slices
  • 1 red bell pepper - sliced thinly
  • 1/2 cup apple cider vinegar
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • For the sauce:
  • 1/2 cup mayonnaise
  • 1/2 cup Greek yogurt
  • 1/2 cup cilantro- minced
  • 1 tablespoon mint leaves - minced
  • 2 teaspoon chili paste or sriracha
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • For chicken:
  • 2 chicken breasts
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 2 teaspoons brown sugar
  • 2 tablespoons soy sauce
  • fresh basil leaves
  • baguette or leaf wrap like collard green, Swiss chard or lettuce.

Instructions

  • Add onions, carrots, jalapenos, cucumbers, red bell peppers, vinegar, sugar and salt to a covered bowl and stir around.
  • Place in the refrigerator for 15-20 minutes.
  • Mix the sauce ingredients together and set aside.
  • Pre-heat oven to 375 F.
  • Season chicken with salt, black pepper and garlic powder. Heat olive oil in a non-stick pan and sear chicken on both sides.
  • Sprinkle with brown sugar and soy sauce and bake in oven until cooked through about 30 minutes.
  • Add the pickled vegetables, chicken, basil, and cream sauce to a baguette or leaf wrap.
  • Enjoy!