Ingredients
2 cloves garlic
1 carrot
1 small cucumber or ½ a large cucumber
½ cup of cilantro
2 green chili peppers
¼ cup sugar
⅛ cup rice wine vinegar
1 tablespoon salt
1 cup hot water
12 ounces boneless, skinless chicken thighs
1 ½ tablespoons sesame oil
1 tablespoon honey
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 (13-inch) baguette
3 tablespoons mayonnaise
1 teaspoon Maggi Seasoning
Directions
Mince the garlic.
Peel the carrot and chop it into matchstick pieces.
Peel and slice the cucumber into ribbons.
Pick the cilantro leaves off the stems.
Slice the green chilies.
Mix the sugar, rice wine vinegar, and salt with the hot water until the sugar and salt have dissolved.
Pour the mixture over the carrots and let sit to pickle for 1 hour.
Chop the chicken thigh meat into bite-sized pieces and place them in a large bowl.
Mix the minced garlic, sesame oil, honey, hoisin sauce, and soy sauce, and pour it over the chicken.
Refrigerate the chicken for 15 minutes.
Heat a frying pan over medium-high and sauté the marinated chicken until cooked through, about 10 minutes
Drain the pickled carrots.
Slice open the baguette and scoop out some of the soft bread inside to create more room for the sandwich fillings.
Spread mayonnaise onto both sides of the baguette, then sprinkle it with Maggi Seasoning.
Place the cooked chicken inside the bread followed by carrots, cucumber, cilantro, and chili peppers.
Slice the bánh mì in half to make two servings and enjoy!
Read More: https://www.tastingtable.com/649760/simple-banh-mi-sandwich-recipe/
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