Chicken Banh Mi Sandwiches

Categories: sandwiches, wraps

Ingredients

• 1 recipe Quick Pickled Veggie Relish
• 4 5oz. skinless, boneless chicken breast halves
• 1 Tbsp. rice vinegar
• 1 Tbsp. toasted sesame oil
• 2 tsp. reduced-sodium soy sauce
• 1 clove garlic, minced
• 1/2 tsp. ground ginger
• 1/2 tsp. crushed red pepper
• 3 Tbsp. light mayonnaise
• 1 1/2 to 3 tsp. Sriracha
• 4 light whole grain hamburger buns, toasted
• 12 thin slices cucumber
• 1/4 cup snipped fresh cilantro
• Sliced fresh jalapeno chile peppers

Directions

1. Prepare Quick Pickled Veggie Relish; chill as directed.
2. Meanwhile, place chicken in a shallow dish. For marinade, in a small bowl whisk together vinegar, sesame oil, soy sauce, garlic, ginger, and cru
3. red pepper. Pour marinade over chicken. Marinate in the refrigerator 2 to 4 hours, turning bag occasionally. Drain chicken, discarding marinade.
4. For a charcoal or gas grill, place chicken on the grill rack directly over medium heat. Cover and grill 12 to 15 minutes or until chicken is no longer pink (165 degrees), turning once halfway through grilling.
5. In a bowl, combine mayonnaise and Sriracha. Drain vegetable relish.
6. To assemble, spread cut sides of toasted buns with mayonnaise mixture. Divide cucumber slices among bun bottoms. Add chicken, vegetables relish, cilantro and jalapeno peppers; replace bun tops.

7. Quick Pickled Veggie Relish: In a medium bowl, combine 1/2 cup bite-size strips carrot (1 med), 1/2 bite-size strips daikon, and 2 Tbsp. thinly sliced red onion.

8. Ina small microwave-safe bowl combine 2 Tbsp. rice vinegar, 1 Tbsp. sugar, 1/8 tsp. salt, 1/8 tsp. crushed red pepper, and 1/8 tsp. black pepper. Microwave, covered, on high 30 seconds. Pour over vegetables; toss to coat. Cover and chill 4 to 24 hours, stirring occasionally.

9. per serving: 335 cal.,23g carbs.

Email to a friend | Print this recipe | Back