Chicken Banh Mi Kebabs Recipes

VIETNAMESE CHICKEN SANDWICH (BáNH Mì)

Vietnamese Chicken Sandwich (Bánh Mì) image

A homemade version of the ever so popular Banh Mi sandwich! This Vietnamese chicken sandwich is stuffed with tender sliced chicken, pickled carrots and daikon radish, cucumbers, and topped with sliced jalapeños, and cilantro. It is to DIE for!

Provided by Marzia

Categories Chicken

Time 1h15m

Number Of Ingredients 13

Ingredients

1/2 cup EACH: water, rice vinegar, AND granulated sugar
2 teaspoons salt
6 ounces daikon, thinly sliced (about 1/4 inch thick)
6 ounces carrots, thinly sliced (about 1/4 inch thick)
2 Persian cucumbers cut into circles or spears
1 lb. boneless skinless chicken breast
3 cloves garlic, grated or minced
2 tablespoons EACH: fish sauce AND low sodium soy sauce
1 tablespoon EACH: granulated sugar AND mayo (plus more for spreading)
½ teaspoon lime zest
1-2 teaspoons sriracha (optional)
4-5 Vietnamese bread rolls or french baguettes
sliced jalapeños or serranos + fresh cilantro

Steps:

PICKLED VEGETABLES: Combine the water, rice vinegar, sugar, and salt and stir until the sugar dissolves. Add the daikon, carrots, and cucumbers to a large mason jar. Pour the pickling liquid over veggies, screw on the lid, and allow the vegetables to pickle in the refrigerator for at least one hour and up to 24 hours in advance.
CHICKEN: Combine the garlic, fish sauce, soy sauce, sugar, mayo, lime zest, and sriracha (if using) in a medium bowl. Add the chicken, cover, and allow to marinate for at least 20 minutes or up to 24 hours. Cook the chicken on an indoor grill or a skillet until cooked through. The time will vary depending on the thickness of the chicken breasts. Allow chicken to rest for 5 minutes before slicing thinly on the bias.
ASSEMBLE BANH MI: Toast the baguettes if desired, spread mayonnaise on bread and top with chicken slices, pickled vegetables, cilantro leaves, and jalapeño slices. Serve warm.

CHICKEN BANH MI

Chicken Banh Mi image

Provided by Food Network Kitchen

Categories main-dish

Time 1h45m

Number Of Ingredients 11

Ingredients

1 cup white vinegar
1/2 cup sugar
Kosher salt
3 medium carrots, julienned
1 1/2 pounds boneless, skinless chicken breasts (about 3)
1/4 cup plus 1 tablespoon soy sauce
1 cup fresh cilantro leaves, plus 3 cilantro sprigs
1/3 cup mayonnaise, plus more for bread
2 to 3 tablespoons Sriracha (an Asian chili sauce)
2 cucumbers, sliced into thin rounds
4 (8-inch) French baguettes (ficelle)

Steps:

1. Combine the vinegar, 1 cup water, sugar, and 1/4 teaspoon salt in a medium bowl. Stir until the sugar is dissolved. Soak the carrots in the vinegar brine for at least 30 minutes.
2. Place the chicken breasts in a small saucepan with just enough water to cover. Add 1/4 cup soy sauce and 3 sprigs cilantro and bring to a simmer. Cover and simmer, about 18 minutes. Remove the pan from the heat, uncover, and cool the chicken in the liquid, about 30 minutes. Tear the chicken into shreds and toss with 1/3 cup mayonnaise, Sriracha, and the remaining 1 tablespoon soy sauce.
3. Preheat the oven to 375 degrees F. Slice the baguettes lengthwise, leaving a hinge intact. Spread mayonnaise on both sides of the bread. Add the chicken and toast, open faced, 5 to 8 minutes. Drain the carrots. Add the carrots, cucumbers, and cilantro leaves to each sandwich and serve immediately.

Nutrition Facts : Calories 767, Fat 29 grams, SaturatedFat 4 grams, Cholesterol 110 milligrams, Sodium 1794 milligrams, Carbohydrate 71 grams, Fiber 4 grams, Protein 51 grams

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