Chicken Banh Mi

By Pollin

Ingredients

• For the pickled vegetables
• 1/4 cup rice wine vinegar
• 2 tablespoons honey
• 1/2 teaspoon salt
• 1 small daikon radish, peeled, blade C (<< I omitted this because I couldn't find one)
• 1 medium carrot, peeled, blade C
• 1 medium cucumber, blade C
• For the chicken
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon lime juice
• 1 teaspoon honey
• 3/4 to 1 pound boneless chicken breast, cut into strips
• For the Sriracha yogurt
• 1/3 cup plain nonfat Greek yogurt
• 1 tablespoon Sriracha or other hot sauce
• For the sandwiches
• 2 large red bell peppers
• 1/3 cup fresh cilantro leaves

Details

Adapted from inspiralized.com

Preparation

Step 1

Pickle the vegetables. Whisk together the vinegar, honey, and salt in a medium bowl. Add the daikon radish, carrot, and cucumber noodles; toss to coat well, then marinate in the refrigerator until ready to assemble the sandwiches, tossing every 5 minutes.

Prepare the chicken. Whisk together the olive oil, soy sauce, hoisin sauce, lime juice, and honey in a shallow dish. Add the chicken and turn to coat. Heat a large grill pan over medium heat. When a bit of water flicked onto the pan sizzles, add the chicken and grill for 10 minutes, flipping halfway through, until no longer pink. Cut into thin slices.

Make the yogurt. In a small bowl, whisk the ingredients.

Assemble the sandwiches. Slice the tops off both peppers, remove and discard the seeds and white flesh, and halve them to yield four sandwich “bottoms.” Lay out the bell pepper pieces with the insides facing up. Spread on the Sriracha mayo, then layer on the chicken and top with the pickled vegetables. Drizzle the tops with extra yogurt, if desired, and garnish with the cilantro.