Chicken Bánh Mì Sandwich

These vibrant, Vietnamese-style sandwiches make the perfect lunch. Filled with fresh, colourful, veggies that deliver a hefty dose of fibre and phytonutrients. It’s important to slice the chicken very thinly to get the correct ratio - think of these as a salad in a sandwich featuring some succulent chicken, rather than a chicken sandwich 😉.

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Prep time
15 minutes
Cook time
10 minutes
FREEZER FRIENDLY
No
SHELF LIFE
3 days
ALTERNATIVELY
Vegan
Contains
Soy, Gluten, Sesame, Grains
Ingredients
Serves 2
For the chicken
chicken breast
finely sliced
chinese 5 spice
soy sauce
maple syrup
tomato puree
sesame oil
olive oil
garlic cloves
grated
To serve
coriander
baby gem lettuce
cucumber
finely sliced
wholegrain baguette
red chilli
deseeded and finely sliced
sriracha sauce
avocado
finely sliced

NUTRITION PER SERVING (Read more)

873kcal
Calories
47g
Protein
27g
Total Fat
119g
Carbs
16g
Fibre
17g
Sugars
326mg
Calcium
25%
 
8mg
Iron
42%
 
224mg
Magnesium
53%
 
776mg
Phosporus
62%
 
829mg
Potassium
18%
 
1669mg
Sodium
73%
 
5mg
Zinc
48%
 
1mg
Copper
91%
 
1mg
Vitamin B1
66%
 
1mg
Vitamin B2
39%
 
21mg
Vitamin B3
131%
 
1mg
Vitamin B6
68%
 
198mcg
Vitamin B9
50%
 
255mcg
Vitamin A
28%
 
0mcg
Vitamin B12
8%
 
12mg
Vitamin C
14%
 
0mcg
Vitamin D
2%
 
3mg
Vitamin E
21%
 
98mcg
Vitamin K
81%
 
Calories: 873kcal; Protein: 47g; Total Fat: 27g; Carbs: 119g; Fibre: 16g; Sugars: 17g; Calcium: 326mg (25%); Iron: 8mg (42%); Magnesium: 224mg (53%); Phosporus: 776mg (62%); Potassium: 829mg (18%); Sodium: 1669mg (73%); Zinc: 5mg (48%); Copper: 1mg (91%); Vitamin B1: 1mg (66%); Vitamin B2: 1mg (39%); Vitamin B3: 21mg (131%); Vitamin B6: 1mg (68%); Vitamin B9: 198mcg (50%); Vitamin A: 255mcg (28%); Vitamin B12: 0mcg (8%); Vitamin C: 12mg (14%); Vitamin D: 0mcg (2%); Vitamin E: 3mg (21%); Vitamin K: 98mcg (81%)
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Notes

Alternatives:
chicken - tofu (finely sliced and drained), tempeh
lettuce - spinach
coriander - fresh basil, mint, flat-leaf parsley
avocado - Greek yoghurt, plant-based yoghurt
soy sauce - tamari
sriracha - any hot sauce
wholegrain baguette - gluten-free bread

ALTERNATIVELY
Vegan
Contains
Soy, Gluten, Sesame, Grains
Ingredients
Serves 2
For the chicken
chicken breast
finely sliced
chinese 5 spice
soy sauce
maple syrup
tomato puree
sesame oil
olive oil
garlic cloves
grated
To serve
coriander
baby gem lettuce
cucumber
finely sliced
wholegrain baguette
red chilli
deseeded and finely sliced
sriracha sauce
avocado
finely sliced

Ingredients

Serves 2
For the chicken
chicken breast
finely sliced
chinese 5 spice
soy sauce
maple syrup
tomato puree
sesame oil
olive oil
garlic cloves
grated
To serve
coriander
baby gem lettuce
cucumber
finely sliced
wholegrain baguette
red chilli
deseeded and finely sliced
sriracha sauce
avocado
finely sliced

Instructions

Your notes
1

Gather and prepare your ingredients.

2

Place the garlic, Chinese five spice, soy sauce, maple syrup, tomato puree and sesame oil into a medium bowl and whisk to combine. Pour over the chicken, toss to coat and leave to marinade for 2-3 minutes. Slicing the chicken finely means it doesn't take long to marinade.

3

Place a frying pan over medium high heat and add the olive oil. Once hot add the chicken and cook for 5-6 minutes, turning occasionally, until the flesh is completely opaque, turning dark brown in places and the marinade has reduced and turned sticky.

4

Slice open the baguettes. Fill with lettuce, cucumber, chili, avocado chicken, coriander, and drizzle with sriracha. We've served ours with our 'Quick Pickled Radish and Carrots.'

Notes

Alternatives:
chicken - tofu (finely sliced and drained), tempeh
lettuce - spinach
coriander - fresh basil, mint, flat-leaf parsley
avocado - Greek yoghurt, plant-based yoghurt
soy sauce - tamari
sriracha - any hot sauce
wholegrain baguette - gluten-free bread

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