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Banh-Mi Style Chicken Sandwich

Banh-Mi Style Chicken Sandwich

Banh-Mi Style Chicken Sandwich

with Sriracha Mayo and Coriander Coleslaw | Serves 2

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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.

Allergens:

Egg

•Mustard

•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

260

Diced British Chicken Breast

64

Mayonnaise

(Contains: Egg, Mustard)

15

Sriracha Sauce

2

Seeded Roll

(Contains: Cereals containing gluten May contain traces of: Milk, Soya, Sulphites, Cereals containing gluten, Egg)

1

Coriander

120

Coleslaw Mix

Nutritional information

Energy (kJ)2291 kJ

Energy (kcal)548 kcal

Fat18 g

of which saturates2 g

Carbohydrate56.1 g

of which sugars9.7 g

Protein42 g

Salt2.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Frying Pan

•Bowl

Instructions

Fry your Chicken

1

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.

Get Prepped

2

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.

Lunch is Served

3

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!

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