So Yummy! We "pickled" the carrots and jicama for a more authentic version. Just boiled them for a few minutes in rice wine vinegar a little sugar and salt. Definite improvement. Can't wait to make these again.
Grilled Chicken Bánh Mì
Photo: Annabelle Breakey; Styling: Karen Shinto
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Amount per serving
- Calories: 514
- Calories from fat: 36%
- Protein: 42g
- Fat: 21g
- Saturated fat: 3.3g
- Carbohydrate: 41g
- Fiber: 3.7g
- Sodium: 1382mg
- Cholesterol: 114mg
- 2 boned, skinned chicken breast halves (1 1/2 lbs. total)
- 4 tablespoons hoisin sauce, divided
- 1/2 teaspoon Chinese five-spice powder
- 1 tablespoon reduced-sodium soy sauce
- 2 tablespoons vegetable oil, divided
- 2 tablespoons lime juice
- 1 tablespoon Thai or Vietnamese fish sauce
- 4 sandwich rolls or 1 sweet baguette, cut into 4 equal lengths and split lengthwise
- 1/4 cup mayonnaise
- 1/2 English cucumber, cut into 2-in. matchsticks
- 1 medium carrot, cut into thin matchsticks
- 4 ounces jicama, cut into matchsticks
- 1 red Fresno or red jalapeño chile, halved lengthwise and sliced
- Cilantro, Thai basil, and mint leaves
- 1. Heat a grill to medium (350° to 450°). With a sharp knife, halve chicken pieces horizontally almost all the way through, then open up like a book. Put chicken in a bowl and add 2 tbsp. hoisin, the five-spice, soy sauce, and 1 tbsp. oil, tossing to coat.
- 2. Grill chicken, turning once, until cooked through, about 10 minutes. Let rest 10 minutes, then slice diagonally into wide chunks.
- 3. Mix remaining 2 tbsp. hoisin and 1 tbsp. oil, the lime juice, and fish sauce in a small bowl; set aside.
- 4. Spread the bottom of the cut side of each roll with 1 tbsp. mayo. Fill sandwiches with chicken. Top each with cucumber, carrot, jicama, chile slices, and herbs. Drizzle each sandwich with some of the reserved lime dressing (you may have some left over).
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