Vietnamese Banh Mi-Inspired Chicken Sandwich

Prep: 20m Cook: 12m Total: 32m Serves: 4
Ingredients

• 1 1/4 lb chicken thighs, sliced
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp lime juice
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 4 baguette portions/rolls
  Quick pickles
• 1 cup shredded carrot
• 1 cup sliced cucumber
• 1/3 cup rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt

Directions

1. Make quick pickles: toss carrots and cucumbers with rice vinegar, sugar, and salt. Let sit 10–15 minutes, then drain.
2. Slice chicken thin for faster cooking.
3. Stir soy sauce, honey, lime juice, garlic, and ginger. Toss chicken to coat.
4. Heat a skillet over medium-high heat with a little oil.
5. Add chicken in a single layer. Cook for 3–4 minutes, then flip and cook for 3–4 minutes more, until browned and cooked through.
6. Slice rolls and toast lightly for structure and crunch.
7. Spread mayo or sriracha mayo (optional) on bread.
8. Layer chicken, pickles, and cilantro (optional).
9. Serve immediately while the bread is crisp.