Spicy Chicken Bahn Mi Lettuce Wrap
Pickled Vegetables:
1/2 cup EACH: water, rice vinegar, AND granulated sugar
2 teaspoons salt
½ Cup daikon, thinly sliced (about 1/4 inch thick)
½ Cup carrots, thinly sliced (about 1/4 inch thick)
Chicken:
1 lb. boneless skinless chicken breast or thighs
3 cloves garlic, grated or minced
2 tablespoons fish sauce
2 tablespoon sodium soy sauce
1 tablespoon Mayonnaise
1 tablespoon sugar
½ teaspoon lime zest
1 teaspoons sriracha (optional)
SERVING:
6 leaves of butter leaf lettuce
1 sliced jalapeño (optional)
1 English cucumber peeled and cut into 3” spears
2 green onions thinly sliced
2 sprigs cilantro
Sauce-Combined 1 TBSP sugar, 1 TBSP Mayo and 1 tsp sriracha
Instructions
PICKLED VEGETABLES: Combine the water, rice vinegar, sugar, and salt and stir until
the sugar dissolves. Add the daikon and carrots to a mason jar or tupper ware container. Pour
the pickling liquid over veggies, close lid, and allow the vegetables to pickle in for at least one
hour and up to 24 hours in advance.
CHICKEN: Combine the garlic, fish sauce, soy sauce, sugar, mayo, lime zest, and sriracha
(if using) in a medium bowl. Add the chicken, cover, and allow to marinate for at least 20
minutes or up to 24 hours. Cook the chicken on an indoor grill or a skillet. The time will vary
depending on the thickness of the chicken breasts (cook until center reaches 165F). Allow
chicken to rest for 5 minutes before slicing thinly on the bias.
ASSEMBLE BANH MI: Layout butterleaf lettuce on cutting board or plate. Layer chicken
slices, pickled vegetables, cilantro leaves, green onions, cucumber and jalapeño slices. Serve chicken warm.
