Banh mi-style chicken rolls
Sticky chicken, quick-pickled carrot, cucumber and coriander in a soft roll.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Chicken breast fillets400 g
- Burger buns4 buns
- Carrots150 g
- Cucumber½ cucumber
- Limes1 lime
- Soy sauce20 ml
- Fresh coriander1 bunch
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, granulated sugar. Missing any? You can add them to your shop on the shopping list.
Usually contains: Gluten, Soya.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Grate the carrots and toss with the juice of the lime, a teaspoon of sugar and a pinch of salt. Leave to soften while you cook.150 g carrots1 lime
- Slice the chicken thinly and fry in a teaspoon of oil over a high heat for 6 minutes. Add the soy sauce and a teaspoon of sugar and cook for 1 minute, until sticky and cooked through.400 g chicken breast fillets20 ml soy sauce
- Split the rolls and fill with the chicken, sliced cucumber, the carrot and sprigs of coriander.4 buns½ cucumber1 bunch fresh coriander
Toast the cut sides of the rolls in the pan after the chicken, to soak up the sticky juices.
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