30-Minute Lemongrass Chicken Banh Mi
This easy homemade lemongrass chicken banh mi is made with marinated chicken thighs, fresh cucumbers, and pickled vegetables, all inside a pillowy baguette.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lb boneless, skinless chicken thighs (thinly sliced)
- 2 shallots (minced)
- 2 cloves garlic (minced)
- 2 tbsp lemongrass (minced)
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 2 tbsp vegetable oil
- 1 tbsp honey
- 1 tbsp light brown sugar
- 2 baguettes
- ¼ cup Best Foods Real Mayonnaise
- 1 tsp pepper
- 1 cucumber (thinly sliced)
- ¼ cup picked carrots
- ¼ cup pickled daikon
- ¼ cup cilantro
Instructions
- 1
Combine all the ingredients for the chicken marinade in a bowl. Mix and coat the chicken. Let it marinate for 15 minutes.
- 2
Heat a pan over high heat. Pour the chicken and marinade into the pan. Cook chicken over high heat until brown (3-5 minutes). Taste the chicken to make sure it’s done. Remove from the heat.
- 3
Cut baguettes in half and toast. Smear some Best Foods Real Mayonnaise on one side. Top with a pinch of black pepper. Add a few pieces of chicken, cucumber, pickled carrots, pickled daikon, and cilantro.
- 4
Enjoy with a bowl of Knorr Sopa Mexicana - Chicken flavor with rice soup.