Bahn-Mi Style Chicken Sandwich
with Sriracha Mayo and Coriander Coleslaw | Serves 2
- Egg
- Mustard
- Cereals containing gluten
- Milk
- Soya
- May contain traces of allergens
- Sulphites
- Cereals containing gluten
- Egg
Banh-mi is a delicious sandwich originating from Vietnam. This take on banh-mi layers sriracha mayonnaise, coriander coleslaw and fried chicken in a seeded roll, to create an extra special sandwich.
Ingredients
64 grams
Mayonnaise
(Contains: Egg, Mustard)
15 grams
Sriracha Sauce
2 unit(s)
Seeded Roll
(Contains: Cereals containing gluten May contain traces of: Milk, Soya, Sulphites, Cereals containing gluten, Egg)
1 bunch(es)
Coriander
120 grams
Coleslaw Mix
1 pack(s)
Cooked British Chicken Slices
Utensils
Instructions
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once the oil is hot, add the chicken to the pan and season with salt and pepper.
c) Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
d) Once the chicken is cooked, pop aside to cool, 5-10 mins.
a) Meanwhile, mix half the mayo with the sriracha (add less if you'd prefer things milder) in a small bowl.
b) Halve the seeded rolls lengthways and spread a spoonful of your sriracha mayo on both halves of the rolls.
c) Roughly chop the coriander (stalks and all).
d) In a medium bowl, stir together the coriander, remaining mayo and the coleslaw mix.
a) Share the coleslaw mix between the bottom halves of your rolls. TIP: If you have any coleslaw left over, enjoy it as a side salad if you'd like.
b) Lay the fried chicken on top of the coleslaw, then sandwich on the top halves of the rolls.
c) If you're eating straightaway, pop your sandwich and any leftover coleslaw on a plate and enjoy!
d) If you're eating later, pop into a container and keep in your fridge. Enjoy!
