Ingredients
Scale
For the chicken:
- 1 pack (4-5 pieces) boneless skinless chicken thighs
- 2 tablespoons soy sauce
- 1½ teaspoons honey
- ½ teaspoon crushed red pepper flakes
- 2 cloves garlic, grated
- 2-inch knob ginger, peeled, grated
- ½ teaspoon lime zest
- 1½ tablespoons lime juice
- 1 tablespoon canola oil
For the quick pickled carrots:
- 4 carrots, peeled and julienned
- ¼ cup rice wine vinegar (can substitute for white vinegar or apple cider vinegar)
- 1 tablespoon water
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 1 teaspoon toasted white sesame seeds
For the sauce:
- 3 tablespoons mayonnaise
- 2 tablespoons sriracha
For the sandwich:
- ½ cup cucumbers, thinly sliced
- ½ cup cilantro, leaves and tender stems
- 2 demi baguettes, toasted, sliced in half lengthwise.
Instructions
- In a medium bowl, add chicken, soy sauce, honey, red pepper flakes, garlic, ginger, lime zest, and lime juice. Mix to coat, let marinate for at least 15 minutes or up to a few hours.
- For the quick pickled carrots, add carrots to a medium bowl with vinegar, water, salt, and sugar. Massage the carrots into the mixture and set aside for at least 20 minutes.
- Heat oil in a large pan over medium-high heat. Cook chicken until cooked through and slightly charred on both sides, 3 to 5 minutes per side. Transfer chicken to a cutting board.
- Add ½ of the carrots (save the rest for Friday’s dinner!) on top of the chicken, followed by cucumbers, and cilantro. With a sharp knife, chop all ingredients together until mixed through and chicken is bite-sized.
- Spread spicy mayonnaise on both sides of a toasted baguette, then fill with the chopped chicken mixture. Slice banh mí in half and serve.