Vietnamese · Lunch
Vietnamese Grilled Chicken Sandwich (Gluten-Free)
Grilled chicken thigh marinated in fish sauce, garlic and lime is tucked into a toasted gluten-free baguette with quick-pickled carrot and daikon, cucumber, cilantro and jalapeno. A gluten-free mayo and tamari glaze adds richness and a savory-sweet edge reminiscent of a classic banh mi.
$5
20 minsPrep
12 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
598Calories
42.3gProtein
25.4gFat
52.1gCarbs
13.8gSugar
5.2gFiber
1580mgSodium
161mgChol
4.9gSat Fat
690mgPotassium
85mgCalcium
3.4mgIron
0.6mcgVitamin B12
14.5mgVitamin C
gluten-free
protein-rich
high-fiber
gluten-free
Instructions
1
Prep
Whisk fish sauce, garlic, lime juice and honey in a small bowl; add chicken and coat completely, then refrigerate 30 minutes.
2
Pickle
Toss julienned carrot and daikon with rice vinegar and sugar in a separate bowl; let stand 20 minutes at room temperature.
3
Grill
Heat vegetable oil in a skillet over medium-high heat; cook chicken thigh 5-6 minutes per side until 165°F internal temperature and charred.
4
Plate
Slice and toast baguette, spread with mayo mixed with tamari, layer in chicken, drained pickled vegetables, cucumber, cilantro and jalapeno, press closed and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless chicken thigh
- 2 tbsp2 tbsp fish sauce
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp honey
- 1/2 cup60g carrot
- 1/2 cup60g daikon
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sugar-white
- 22 gluten-free baguette roll (about 5 oz / 140g)
- 2 tbsp2 tbsp mayonnaise
- 2 tsp2 tsp soy-sauce-tamari
- 88 cucumber slices
- 4 sprigs4 sprigs cilantro
- 44 jalapeno slices
- 2 tsp2 tsp vegetable-oil
