Lemongrass Chicken Banh Mi

• Ready in 1h 30m

• Serves 4

• 676 calories

• 48.74g carbs

Lemongrass Chicken Banh Mi takes about 1 hour and 30 minutes from beginning to end. This recipe serves 4. One serving contains 677 calories, 40g of protein, and 35g of fat. For $3.93 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper flakes, lime juice, rice wine vinegar, and a few other things to make it today. It works well as a Vietnamese main course. It is brought to you by The Woks of Life. Not a lot of people made this recipe, and 1 would say it hit the spot. It is a good option if you're following a dairy free diet.

22 ingredients

1. 2 carrots
2. 1 cup daikon radish
3. 2 tbsps sugar
4. 1/2 tsps salt
5. 3 tbsps rice wine vinegar
6. 2 tsps sesame oil
7. 4 tbsps vegetable oil
8. 2 tbsps fish sauce
9. 1 tbsp oyster sauce
10. 1/2 tsps pepper flakes
11. 2 tsps sugar
12. 2 shallots
13. 3 cloves garlic
14. 2 stalks lemongrass
15. 2 tsps lime zest
16. 6 chicken thighs
17. 1/4 cups mayonnaise
18. 2 tsps sriracha
19. 1 tbsp lime juice
20. 1 baguette
21. 1 jalapeño
22. 1 cup cilantro

Instructions

1. Start by preparing the carrot and daikon.
2. Add the julienned carrots and daikon to a large bowl and toss in the sugar, salt, vinegar and sesame oil. Set aside for 1 hour, stirring occasionally.
3. Then prepare the chicken. In the bowl of a food processor, add 2 tablespoons oil, the fish sauce, oyster sauce, pepper flakes, sugar, shallots, garlic, lemongrass, and lime zest. Process until smooth.
4. Add to a bowl, along with the chicken, and toss to coat the chicken in the marinade. Cover, transfer to the fridge, and marinate for 1-4 hours.
5. Heat the remaining 2 tablespoons oil in a 12-inch ovenproof skillet over medium-high heat. Sear the chicken for about 5 minutes on each side, or until cooked through. Set aside on a plate.
6. To assemble the sandwiches, combine the mayonnaise, Sriracha, and lime juice.
7. Open up each piece of bread, and spread the sriracha mayonnaise on each side. Fill with the pickled carrots and daikon. Slice the cooked chicken, and add it to the sandwiches, along with sliced jalapeos and cilantro.
8. Serve!