A lunch favourite, this tasty Vietnamese-style chilli chicken banh mi is easier to do at home than you think.
Serves66
Cook time10 mins10 minutes
Prep time15 mins15 minutes, + 15 mins marinating time
+ 15 mins marinating time
Ingredients
4 Coles RSPCA Approved Australian Chicken Breast Fillets
1 long red chilli, seeded, finely chopped
1 garlic clove, crushed
1 tbs lemon juice
1 tbs olive oil
6 Coles Bakery Vietnamese Rolls or Hot Dog Rolls, split
1/2 cup (150g) mayonnaise
2 Lebanese cucumbers, cut into batons
6 coriander sprigs
2 spring onions, cut into matchsticks
Maggi Original Seasoning, to drizzle
1 long red chilli, extra, thinly sliced
Pickled carrot
1/4 cup (60ml) white vinegar
1 tbs caster sugar
2 tsp salt
2 carrots, peeled, cut into matchsticks
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the chicken, chopped chilli, garlic, lemon juice and oil in a medium bowl. Season. Set aside for 15 mins to develop the flavours.
Step 2
Meanwhile, to make pickled carrot, combine the vinegar, sugar and salt in a bowl. Add carrot and toss to combine. Set aside for 5 mins to soften. Drain well.
Step 3
Heat a large frying pan over medium-high heat. Add the chicken and cook for 4-5 mins each side or until golden brown and cooked through. Transfer to a plate. Thickly slice the chicken.
Step 4
Spread each roll with mayonnaise. Fill with the cucumber, carrot, coriander, spring onion and chicken. Drizzle with seasoning and sprinkle with sliced chilli.
