- Easy
- Budget Friendly
Ingredients
- ½ cup rice vinegar
- ¼ cup white sugar
- ¼ cup water
- ¼ cup matchstick-cut carrots
- ¼ cup thinly sliced white onion
- 1 skinless boneless chicken breast half
- 1 pinch garlic powde
- papricka salt and pepper or to taste
- ground black pepper to taste
- 1 (12 inch) French baguette
- tspn siracha
- 4 tablespoons mayonnaise
- 1 tbspn hoisin sauce
- ¼ cup thinly sliced cucumber
- 1 tablespoon fresh cilantro leaves
- 1 small jalapeño pepper, cut into 1/16-inch-thick matchsticks
- 1 wedge lime
Preparation
Step 1
Combine rice vinegar, sugar, and water in a saucepan. Bring to a boil over medium heat, stirring until sugar has dissolved, about 1 minute. Allow the mixture to cool.
Place carrot, and onion in a bowl. Pour in cooled vinegar mixture and let marinate at least 30 minutes. While vegetables marinate, set an oven rack about 6 inches from the heat source and preheat the broiler. Lightly oil a slotted broiler pan.
Sprinkle chicken breast with garlic salt and pepper.
Place chicken on the prepared pan and broil, turning once, until browned and no longer pink in the center, about 6 minutes per side.
Lightly toast cut baguette under the broiler, 2 to 3 minutes.
To assemble the sandwich, spread each half of toasted baguette with mayonnaise. Layer chicken on the bottom half of the bread. Top with cucumber, drained pickled vegetables, cilantro, and jalapeño. Squeeze lime wedge over fillings and cover with top half of baguette.
dash of soy sauce