Vietnamese · Lunch
Vietnamese Grilled Chicken Sandwich (High-Protein)
Grilled chicken thigh sandwich built on a toasted baguette with quick-pickled carrot and daikon, cucumber, jalapeno, cilantro, and sriracha mayo, boosted with a fried egg and edamame slaw for extra protein. Smoky, tangy, herbaceous, and fresh.
$5
25 minsPrep
15 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
702Calories
54.3gProtein
30.4gFat
54.8gCarbs
14.2gSugar
5.6gFiber
1780mgSodium
424mgChol
6.9gSat Fat
940mgPotassium
150mgCalcium
5.4mgIron
1.3mcgVitamin B12
18mgVitamin C
high-fiber
protein-rich
high-protein
Instructions
1
Prep
Pat the chicken dry and butterfly it flat. Mince the garlic. Whisk together fish sauce, sugar, garlic, and black pepper to make the marinade.
2
Marinate
Coat the chicken in the marinade and chill 30 minutes until the flavor penetrates the meat.
3
Pickle
Toss the julienned daikon and carrot with rice vinegar and sugar. Set aside 20 minutes at room temperature until tangy-sweet.
4
Grill
Cook the marinated chicken thigh on a preheated grill or grill pan over medium-high heat 4-5 minutes per side until charred and cooked through.
5
Fry
Heat the vegetable oil in a nonstick skillet over medium heat and fry the egg 2-3 minutes until the white sets and yolk edges firm.
6
Build
Toast the split baguette segment in the dry skillet over medium heat 1-2 minutes until golden. Spread mayo-sriracha mix on both cut sides.
7
Assemble
Slice the grilled chicken. Layer it into the baguette with the fried egg, edamame mixed with mayo-sriracha, drained pickled vegetables, cucumber, jalapeno, and cilantro.
8
Plate
Cut the sandwich in half and serve with any extra pickle on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh, butterflied
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp sugar
- 4 cloves4 cloves garlic
- 1 tsp1 tsp black pepper
- 22 eggs
- 22 baguette segment, about 6 inches (approximately 2.6 oz/75g)
- 3 oz86g daikon
- 3 oz86g carrot
- 4 tbsp4 tbsp rice vinegar
- 2 tsp2 tsp sugar
- 1/2 cup60g edamame, cooked and shelled
- 4 tbsp4 tbsp mayonnaise
- 2 tsp2 tsp sriracha
- 66 cucumber slices
- 44 jalapeno slices
- a small handful of cilantro sprigs
- 2 tsp2 tsp vegetable oil
