Chicken Bánh Mì Sandwich

Prep: 15 mins Cooks: 10 mins

Ingredients (Serves 2)

Metric

Imperial

For the chicken

175 g 6.2 oz chicken breastfinely sliced
0.5 tsp 0.5 tsp chinese 5 spice
1.5 tbsp 1.5 tbsp soy sauce
2 tbsp 2 tbsp maple syrup
1 tbsp 1 tbsp tomato puree
2 tsp 2 tsp sesame oil
1 tbsp 1 tbsp olive oil
1 1 garlic clovesgrated

To serve

10 g 0.4 oz coriander
100 g 3.5 oz baby gem lettuce
50 g 1.8 oz cucumberfinely sliced
2 2 wholegrain baguette
1 1 red chillideseeded and finely sliced
sriracha saucea drizzle of
0.5 0.5 avocadofinely sliced

Snack Lunch

These vibrant, Vietnamese-style sandwiches make the perfect lunch. Filled with fresh, colourful, veggies that deliver a hefty dose of fibre and phytonutrients. It’s important to slice the chicken very thinly to get the correct ratio - think of these as a salad in a sandwich featuring some succulent chicken, rather than a chicken sandwich 😉.

Prep: 15 mins Cooks: 10 mins

Ingredients (Serves 2)

Metric

Imperial

For the chicken

175 g 6.2 oz chicken breastfinely sliced
0.5 tsp 0.5 tsp chinese 5 spice
1.5 tbsp 1.5 tbsp soy sauce
2 tbsp 2 tbsp maple syrup
1 tbsp 1 tbsp tomato puree
2 tsp 2 tsp sesame oil
1 tbsp 1 tbsp olive oil
1 1 garlic clovesgrated

To serve

10 g 0.4 oz coriander
100 g 3.5 oz baby gem lettuce
50 g 1.8 oz cucumberfinely sliced
2 2 wholegrain baguette
1 1 red chillideseeded and finely sliced
sriracha saucea drizzle of
0.5 0.5 avocadofinely sliced

Gather and prepare your ingredients.

Place the garlic, Chinese five spice, soy sauce, maple syrup, tomato puree and sesame oil into a medium bowl and whisk to combine. Pour over the chicken, toss to coat and leave to marinade for 2-3 minutes.Slicing the chicken finely means it doesn't take long to marinade.

Place a frying pan over medium high heat and add the olive oil. Once hot add the chicken and cook for 5-6 minutes, turning occasionally, until the flesh is completely opaque, turning dark brown in places and the marinade has reduced and turned sticky.

Slice open the baguettes. Fill with lettuce, cucumber, chili, avocado chicken, coriander, and drizzle with sriracha.We've served ours with our 'Quick Pickled Radish and Carrots.'