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30 Recipes Collection

Sandwich

Number02

Banh Mi

What you Need

Cutting Board and Carving Knife
Bowl and Spoon
Skillet (Frying Pan)
Bread Knife

1 carrot, shredded or matchsticks

¼ cup sugar

2 tablespoons rice vinegar

1 tablespoon salt

1 cup hot water

1 cucumber, peeled, ribboned

1 green chili pepper, seeded, diced

12 oz boneless, skinless chicken thighs, cubed

2 cloves garlic, minced

1 tablespoon sesame oil

1 tablespoon honey

1 tablespoon hoisin sauce

1 tablespoon soy sauce

1 teaspoon oyster sauce

2 mini (~12-inch each) French bread

4 tablespoons mayonnaise

What to Do

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Mix sugar, rice wine vinegar, salt and hot water until the sugar and salt are dissolved.
Pour this mixture over the carrots in a sealable container; marinate at least one hour.
Mix garlic, sesame oil, honey, hoisin sauce, oyster sauce and soy sauce in a mixing bowl or resealable quart storage bag; add chicken; cover or seal; refrigerate for at least 15 minutes.
Put marinated chicken in a skillet over medium-high heat; sauté until cooked through, ~10 minutes.
Drain carrots.
Slice open bread loaves; scoop out some of the soft bread inside to create room for filling.
Spread mayonnaise on both open sides of bread.
Place chicken on bottom side of each loaf; add carrots, cucumber, and chili pepper.
Close each loaf; cut each in half with a serratad knife.

Nutrition

Nutrition Facts: Servings: 8; Amount per serving: Calories 170; Total fat 11.5g 18%; Saturated fat 1.6g 8%; Cholesterol 0mg 0%; Sodium 159mg 7%; Carbohydrates 15.1g 5%; Fiber 3.6g 26%; Sugars 2.5g 5%; Protein 3.2g 6%; Based on DV of 2000 calories per day
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