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30 Recipes Collection

Sandwich

Number02

Bahn 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

What to Do

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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