Grilled Chicken Banh Mi

Photo by: Sommer

Grilled Chicken Banh Mi

Food Ingredients:
1/2 cup fish sauce 1/2 cup lime juice 1/4 cup sugar 4 cloves garlic, minced 1 chopped jalapeno 1 1/2 teaspoons salt 1 1/4 pounds boneless, skinless chicken breasts 1/4 cup hot tap water 1/4 cup rice vinegar 1/4 cup sugar 1/2 teaspoon salt 1/4 teaspoon crushed red pepper 2 carrots, sliced thin on the bias 2 daikon radishes, sliced thin on the bias 6 soft sub rolls 1/3 cup mayonnaise 1/2 cucumber, sliced thin 1 cup cilantro leaves (or mint) 1 sliced jalapeno for extra heat

Recipe preparation:
1 Mix the first six ingredients in a baking dish. Add the chicken breasts to the dish, cover, and refrigerate at least 1 hour. Longer is better! 2 Stir the hot tap water and sugar in a medium bowl, until the sugar dissolves. Add the vinegar, salt, red pepper, sliced carrots and radishes. Cover and refrigerate for at least 30 minutes. 3 Heat the grill to medium. Grill the chicken breasts for 5 minutes per side. Remove from heat and cover them with foil to rest for 5 minutes. 4 Open the sub rolls and grill the insides for about 1-3 minute—until toasted. 5 Drain the pickled veggies. Slice the chicken into thin pieces. 6 Spread mayo over in the sub rolls. Layer the cucumbers, chicken, pickled veggies, cilantro leaves and jalapeños in the rolls. 7 Serve immediately! Serve 6.

Recipe source: Foodista recipe