Grilled Vietnamese Chicken Sandwiches

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Recipe Ingredients

  • 1 cup Rice Vinegar
  • 1/2 cup Sugar
  • 1/2 cup Water
  • 1 teaspoon Salt
  • 1 piece, Ginger, 2 Inches
  • 1 cup Carrots, Shredded
  • 1 cup Radishes
  • 1 large Shallot, Thinly Sliced
  • 3 tbsp Soy Sauce
  • 3 tbsp Fish Stock
  • 4 large Boneless Skinless Chicken Breasts
  • 1 cup Fresh Cilantro
  • 6 large Hoagie Rolls
  • 2 large Cucumber, Thinly Sliced
  • 1 large Jalapeno, Thinly Sliced
  • 1 bottle Sriracha Sauce, Serve with meal
  • 1/2 cup Japanese Mayo

Instructions

  1. 1. Combine the vinegar, sugar, water, salt and the ginger in a small saucepan and bring to a boil. Cook, stirring until the sugar dissolves, about 2 minutes. Let cool. 2. Transfer half of the vinegar mixture to a large bowl and add the carrots and radishes. Cover and refigerate until ready to serve. Transfer the remaining vinegar mixture to a shallow baking dish and stir in the shallot, soy sauce and fish sauce. Add the chicken and toss to coat. Cover and refrigerate 2 hours, flipping the chicken half way through. 3. Preheat a grill to medium high and lightly coat with oil. Remove chicken from marinade and grill about five minutes per side, until cooked through. Remove to cutting board and let cool. 4. Drain the carrots and radishes, stir in cilantro. Slice the chicken into strips. Toast the hoagie rolls on the grill and spread with mayo on both sides. Sandwich the sliced cucumber, chicken, carrot mixture and jalapeno. Serve with Sriracha.

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Krista Numbers

Krista is the founder of Simplify Supper. She is passionate about making family dinner a priority and strives to provide simple solutions to make it happen.

Feb 02, 2014
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