Vietnamese Sandwich with Five-Spice Chicken
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3 Tbsp. shallots, chopped
1 Tbsp. garlic, minced
2 Tbsp. soy sauce
1 Tbsp. fish sauce
1½ Tbsp. sugar
1 tsp. five spice powder
½ tsp. Knorr® Chicken Base
4 each, Chicken Breast or Thigh Meat Boneless and Skinless, 3 ounces pieces
2 Tbsp. vegetable oil
4 each baguette pieces, 6", split lengthwise, half of the centers hollowed out
½ cup Hellmann's® Mayonnaise
2 cups marinated daikon radish and carrots, completely drained
½ each yellow onion, thinly sliced and rinsed
8 each cilantro sprigs
½ each hothouse cucumber halved lengthwise and cut into long strips (6" long, ¼" thick)
1 each jalapeño thinly sliced (optional)
Salt and pepper
1. Flatten out Chicken Breast or thigh meat between plastic wrap. Combine the shallots, garlic, soy sauce, fish sauce, sugar, five spice powder, Knorr® Chicken Base, oil and star anise in a shallow glass baking tray and stir until well blended. Add the chicken pieces and toss several times. Allow to marinate for at least 1 hour.
2. Grill or sauté chicken brown on both sides until cooked through.
3. Spread the inside of each baguette with 2 tablespoons Hellman's mayonnaise, and then layer from the bottom up with chicken, 1/3 cup marinated vegetables, 2 onion slices, 2 cilantro sprigs, 2 cucumber spears, and 2 jalapeño slices. Sprinkle 1 teaspoon soy sauce on top, then garnish with some ground pepper and serve immediately.
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