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Vietnamese Style Chicken Sandwich with Sriracha Mayo, Slaw and Coriander

Vietnamese Style Chicken Sandwich with Sriracha Mayo, Slaw and Coriander

5 min prep | Serves 1 | Free 2-month Audible subscription

Recipe Development TeamUpdated on October 24, 2023

3.6

(169)

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Allergens:

Cereals containing gluten

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total5 minutes

Active 5 minutes

DifficultyMedium

Ingredients

serving amount

2

Mayonnaise

7.5

Sriracha Sauce

1

Seeded Roll

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

1

Coriander

120

Coleslaw Mix

1

Cooked Marinated Chicken Slices

Nutritional information

Energy (kcal)168 kcal

Energy (kJ)702 kJ

Fat3.8 g

of which saturates0.4 g

Carbohydrate29 g

of which sugars6 g

Protein5.6 g

Salt0.8 g

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

Utensils

•Bowl

•Chopping Board

•Spoon

•Knife

Instructions

Prep

1

a) Put the mayo in a bowl and add the sriracha (see ingredients for amount you need, careful - it's hot). Mix together.
b) Halve the seeded roll lengthways and spread a spoonful of your sriracha mayo on the top and bottom of the inside of the roll.

Assemble

2

a) Roughly tear the coriander bunch into 3 and add to the remaining mayo along with the coleslaw.
b) Mix the slaw together and pop into your roll, followed by the chicken. TIP: If you have any coleslaw left that won't fit in your sandwich, you can have it as a little side salad.

Eat

3

a) If you're eating straightaway, pop your sandwich and any leftover coleslaw on a plate and enjoy!
b) If you're eating later, pop into a container and keep in your fridge.
Enjoy!

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