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–+ servings

Vietnamese Chicken and Pickled Vegetable Sandwich with Sriracha Mayonnaise

Tender chicken drizzled with a rich sriracha mayonnaise and crispy pickled vegetables.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Vietnamese
Servings 4

Ingredients
  

  • 2 chicken breasts, boneless and skinless
  • 2 cups chicken broth
  • 2 carrots, grated
  • 1 radish, thinly sliced
  • 1 cup peeled and thinly sliced cucumber
  • ½ red onion, thinly sliced
  • 2 tbsp. chopped mint
  • ½ cup lime juice
  • 1 tsp. fish sauce
  • ¼ tsp. red pepper flakes
  • 2 tbsp. brown sugar
  • 2 tbsp. chopped cilantro
  • ½ cup mayonnaise
  • 2 tsp. sriracha
  • ½ tsp. sugar
  • 4 club rolls
  • 2 tbsp. butter

Instructions
 

  • Place the chicken breasts in a 3 quart saucepan and cover with 2 cups of chicken broth. Bring the pot to a boil and then cover pot and reduce the heat to low. Simmer the chicken until fully cooked, about 25 minutes. Thinly slice the chicken and set aside.
  • Prepare the sriracha mayonnaise by stirring together the mayonnaise, sriracha, and sugar.
  • Prepare the pickled vegetables, by mixing together the lime juice, fish sauce, red pepper flakes, and brown sugar. Add the carrots, radish, cucumber, red onion, and mint.
  • Melt the butter in the skillet, and brown the insides of the rolls.
  • To assemble the rolls: spread them with the sriracha mayonnaise, and cover with layers of chicken and pickled vegetables. Sprinkle some cilantro on each sandwich and serve.
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