Banh Mi is a Vietnamese sandwich filled with fragrant spices, seasoned meat, and crisp veggies. Traditionally, it’s served on a crusty baguette. I’ve been known to substitute Udi’s Gluten-Free breads as they’re more readily available.
However, one afternoon, I was craving this combination of flavors and found myself breadless. Since I had the chicken and the rest of the ingredients, I improvised. This chicken was so tasty, I snuck it into my leftovers for several days!
It combines sweet, sour, spicy flavors in a way that makes me want to make it again as I type this recipe.
Banh Mi Style Chicken Breasts
By May 5, 2013Published:
- Yield: 4 Servings
- Prep: 30 mins
- Cook: 30 mins
- Ready In: 1 hr 5 mins
It's unlikely any of us will encounter a gluten-free banh mi sandwich in the wild (though hope springs eternal!), so this chicken satisfies cravings for the many flavors that make banh mi such a great sandwich. And, of course, if you have G-free bread around (especially a baguette!), feel free to eat this the traditional way!
- 4 boneless, skinless chicken breasts
- Salt and pepper for seasoning
- 2 tablespoons sugar divided
- 1/2 teaspons five spice powder
- 1 tablespoon gluten-free soy sauce
- 2 tablespoons vegetable oil divided
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- 1 pickled cucumber cut into matchsticks
- 4 ounces pickled carrots cut into matchsticks (see Notes)
- 4 ounces pickled jicama cut into matchsticks
- 1 jalapeno cut into thin rings
- basil or mint leaves for garnish
- Pat the chicken dry and season lightly with salt and pepper. Slice the breasts horizontally.
- Mix 1 tablespoon sugar, five-spice, soy sauce, and 1 tablespoon vegetable oil together in a bowl. Add the chicken and coat thoroughly. Let the chicken marinate for at least half an hour, longer if you have the time (keep refrigerated if marinating longer than half an hour; remove from refrigerator 30 minutes before cooking).
- Preheat your oven to 350 degrees or heat your grill to medium-high (350 − 400 degrees). Arrange the chicken in a single layer on a roasting pan or on the grill. Cook until done all the way through, about 15 − 20 minutes (possibly less if you’re grilling).
- While the chicken is resting, mix together the remaining sugar, vegetable oil, lime juice, and fish sauce in a small bowl.
- Arrange the cucumber, carrots, and jicama into a small salad on your plate. Slice the chicken diagonally, and arrange on top of the vegetables. Top with the jalapeno slices.
- Drizzle the lime juice dressing over the chicken and vegetables for serving. Top with minced basil or mint leaves and serve.
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