Lemongrass Chicken Banh Mi
This easy homemade lemongrass chicken banh mi is made with marinated chicken thighs, fresh cucumbers, and pickled vegetables, all inside a pillowy baguette.
Servings: 4 people
- 2 lb boneless, skinless chicken thighs thinly sliced
- 2 shallots minced
- 2 cloves garlic minced
- 2 tbsp lemongrass minced
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 2 tbsp vegetable oil
- 1 tbsp honey
- 1 tbsp light brown sugar
- 2 baguettes
- ¼ cup Best Foods Real Mayonnaise
- 1 tsp pepper
- 1 cucumber thinly sliced
- ¼ cup picked carrots
- ¼ cup pickled daikon
- ¼ cup cilantro
Combine all the ingredients for the chicken marinade in a bowl. Mix and coat the chicken. Let it marinate for 15 minutes.
Heat a pan over high heat. Pour the chicken and marinade into the pan. Cook chicken over high heat until brown (3-5 minutes). Taste the chicken to make sure it’s done. Remove from the heat.
Cut baguettes in half and toast. Smear some Best Foods Real Mayonnaise on one side. Top with a pinch of black pepper. Add a few pieces of chicken, cucumber, pickled carrots, pickled daikon, and cilantro.
Enjoy with a bowl of Knorr Sopa Mexicana - Chicken flavor with rice soup.
Serving: 1sandwich | Calories: 767kcal | Carbohydrates: 77g | Protein: 57g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 221mg | Sodium: 2029mg | Potassium: 977mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1526IU | Vitamin C: 8mg | Calcium: 156mg | Iron: 6mg