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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 phyton...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 😉. Read more 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 😉. 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 😉.

Why is this healthy?
Plant
points
High
protein
High
fibre
Herbs &
spices
ALTERNATIVELY
Vegan
Contains
Soy, Gluten
Ingredients
Serves 2
Metric Imperial
For the chicken
garlic cloves
grated
chinese 5 spice
soy sauce
Swaps: tamari
maple syrup
sesame oil
chicken breast
Swaps: extra firm tofu, marinated tempeh
finely sliced
To serve
wholegrain baguette
Swaps: gluten free bread
Swaps: spinach
cucumber
finely sliced
red chilli
deseeded and finely sliced
avocado
Swaps: yoghurt (plantbased), greek yoghurt
finely sliced
coriander
Swaps: basil, mint, parsley
sriracha sauce
Swaps: hot sauce

Ingredients

Serves 2
Metric Imperial
For the chicken
garlic cloves
grated
chinese 5 spice
soy sauce
Swaps: tamari
maple syrup
sesame oil
chicken breast
Swaps: extra firm tofu, marinated tempeh
finely sliced
To serve
wholegrain baguette
Swaps: gluten free bread
Swaps: spinach
cucumber
finely sliced
red chilli
deseeded and finely sliced
avocado
Swaps: yoghurt (plantbased), greek yoghurt
finely sliced
coriander
Swaps: basil, mint, parsley
sriracha sauce
Swaps: hot sauce

Method

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.'

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