Vietnamese Chicken Sandwich (Banh Mi) Recipe

Name: Vietnamese Chicken Sandwich (Banh Mi)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breasts (I like them on the thinner side but thick is fine too); 1 teaspoon olive oil (can also use a chile infused oil for some zip); 1/4 teaspoon ginger powder; 1/4 teaspoon garlic salt (or powder to reduce sodium); 2 tablespoons sugar (can sub splenda); 3 tablespoons peanut butter; 2 1/2 tablespoons soy sauce; 1 tablespoon water; 1/2 tablespoon oil; 1 teaspoon vinegar (I use rice wine, but any variety will do or can also sub with lime juice); 1 cup broccoli slaw mix; 1/2 cucumber, VERY thinly sliced (I like the English seedless variety); cilantro (chopped) (optional); hot pepper flakes (optional); 4 rolls, split (ciabatta bread is great but any bread choice will do)

Servings: persons

4 boneless skinless chicken breasts (I like them on the thinner side but thick is fine too)
1 teaspoon olive oil (can also use a chile infused oil for some zip)
1/4 teaspoon ginger powder
1/4 teaspoon garlic salt (or powder to reduce sodium)
2 tablespoons sugar (can sub splenda)
3 tablespoons peanut butter
2 1/2 tablespoons soy sauce
1 tablespoon water
1/2 tablespoon oil
1 teaspoon vinegar (I use rice wine, but any variety will do or can also sub with lime juice)
1 cup broccoli slaw mix
1/2 cucumber, VERY thinly sliced (I like the English seedless variety)
cilantro (chopped) (optional)
hot pepper flakes (optional)
4 rolls, split (ciabatta bread is great but any bread choice will do)

1
Drizzle olive oil over chicken breasts. Season with garlic salt.
2
Wrap rolls in foil to heat on grill, or if cooking chicken indoors just pop in toaster oven to lightly toast.
3
Chicken can be grilled outdoors or seared in a non stick skillet sprayed with Pam. Cook until done (10-15 minutes approximately depending on heat), without overcooking.
4
Meanwhile, while chicken is cooking, in a very small sauce pan combine sugar, ginger, peanut butter, soy sauce, water, oil, and vinegar. Heat over medium low while stirring until sugar is disolved and peanut butter is melted.
5
Assemble sandwiches by layering cucumbers on bottom of roll, top with chicken, followed by broccoli slaw (cilantro/hot pepper flakes if using too), then drizzle sauce over slaw. Top with upper bun.

316

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 boneless skinless chicken breasts (I like them on the thinner side but thick is fine too), 1 teaspoon olive oil (can also use a chile infused oil for some zip), 1/4 teaspoon ginger powder, 1/4 teaspoon garlic salt (or powder to reduce sodium), and more.

Yes, Vietnamese Chicken Sandwich (Banh Mi) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vietnamese Chicken Sandwich (Banh Mi)

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