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...utrients. 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 😉.
Plantpoints
protein
fibre
spices
Plantpoints
protein
fibre
spices
NUTRITION PER SERVING (Read more)
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
Plantpoints
protein
fibre
spices
Ingredients
Method
Gather and prepare your ingredients.
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.
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.
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
User comments (3)
The chicken is delicious. I didn’t have any 5 spice so used virtual rupy to suggest alternative. Ended up blending my own 5 spice based on the spices suggested. It was so fragrant. I’ve made it for a picnic tomorrow and fingers crossed it will be a big hit. I’m going to try the tip of blending the diracha with the Greek yoghurt too. Another winner thank you to the team.
Really lovely & quick meal to have. I used wholemeal wrap instead of baguette. It worked well. I also mixed the sriracha with some low fat Greek yogurt just to manage the heat. Apart from that I followed the recipe & it was fantastic meal. Definitely having again.
So delicious in a wrap. Will definitely be making again, I used cooked shredded chicken so didnt heat it & it was gorgeous