Simple Chicken Bánh Mì
Serves 2 | Nut Free | Gluten Free Option
Ingredients
100g carrot, grated
100g cucumber, grated
2 tbsp spicy mayonnaise
1 tbsp soy sauce
1 tbsp fish sauce
1 tbsp maple syrup
2 tsp lime juice
1 garlic clove, minced
4 tsp Cobram Estate Chilli and Coriander Extra Virgin Olive Oil, divided
150g chicken tenderloins
2 crusty rolls (gluten free, if desired)
2 tbsp mint leaves
Method
Step 1: Grate carrot and cucumber, then set aside. In a small bowl, combine soy sauce, fish sauce, maple syrup, lime juice, minced garlic and two teaspoons of olive oil; mix well.
Step 2: Heat remaining two teaspoons of olive oil in a pan over medium high heat. Once hot, add chicken and cook until lightly browned; about 3-5 minutes.
Step 3: Add the sauce and bring to a simmer, then cook for another 3-5 minutes. The sauce should begin to thicken slightly and turn into a glaze.
Step 4: Toast the rolls if desired, then spread the mayonnaise on one side, and the remaining sauce/glaze on the other. Top with chicken, carrot, cucumber and mint.
