Grilled Chicken Banh Mi

Grilled Chicken Banh Mi is a dairy free recipe with 6 servings. For $2.6 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This main course has 448 calories, 28g of protein, and 14g of fat per serving. 43 people have made this recipe and would make it again. A couple people really liked this Vietnamese dish. It is brought to you by Foodista. Head to the store and pick up cilantro leaves, lime juice, jalapeno, and a few other things to make it today. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 70%, which is good. Grilled Chicken Banh Mi, Grilled Chicken Bánh Mì, and Grilled-Chicken Banh Mi are very similar to this recipe.

Servings: 6

 

Ingredients:

1/2 cup fish sauce

1/2 cup lime juice

1/4 cup sugar

4 cloves garlic, minced

1 chopped jalapeno

1 1/2 teaspoons salt

1 1/4 pounds boneless, skinless chicken breasts

1/4 cup hot tap water

1/4 cup rice vinegar

1/2 teaspoon salt

1/4 teaspoon crushed red pepper

2 carrots, sliced thin on the bias

2 daikon radishes, sliced thin on the bias

6 soft sub rolls

1/3 cup mayonnaise

1/2 cucumber, sliced thin

1 cup cilantro leaves (or mint)

1 sliced jalapeno for extra heat

Equipment:

baking pan

bowl

grill

aluminum foil

Cooking instruction summary:

Mix the first six ingredients in a baking dish. Add the chicken breasts to the dish, cover, and refrigerate at least 1 hour. Longer is better! Stir the hot tap water and sugar in a medium bowl, until the sugar dissolves. Add the vinegar, salt, red pepper, sliced carrots and radishes. Cover and refrigerate for at least 30 minutes. Heat the grill to medium. Grill the chicken breasts for 5 minutes per side. Remove from heat and cover them with foil to rest for 5 minutes. Open the sub rolls and grill the insides for about 1-3 minuteuntil toasted. Drain the pickled veggies. Slice the chicken into thin pieces. Spread mayo over in the sub rolls. Layer the cucumbers, chicken, pickled veggies, cilantro leaves and jalapeos in the rolls. Serve immediately! Serve 6.

 

Step by step:


1. Mix the first six ingredients in a baking dish.

2. Add the chicken breasts to the dish, cover, and refrigerate at least 1 hour. Longer is better!

3. Stir the hot tap water and sugar in a medium bowl, until the sugar dissolves.

4. Add the vinegar, salt, red pepper, sliced carrots and radishes. Cover and refrigerate for at least 30 minutes.

5. Heat the grill to medium. Grill the chicken breasts for 5 minutes per side.

6. Remove from heat and cover them with foil to rest for 5 minutes.

7. Open the sub rolls and grill the insides for about 1-3 minuteuntil toasted.

8. Drain the pickled veggies. Slice the chicken into thin pieces.

9. Spread mayo over in the sub rolls. Layer the cucumbers, chicken, pickled veggies, cilantro leaves and jalapeos in the rolls.

10. Serve immediately!

11. Serve 6.


Nutrition Information:

Quickview
448k Calories
27g Protein
14g Total Fat
51g Carbs
17% Health Score
Limit These
Calories
448k
22%

Fat
14g
22%

  Saturated Fat
2g
13%

Carbohydrates
51g
17%

  Sugar
18g
20%

Cholesterol
65mg
22%

Sodium
2816mg
122%

Get Enough Of These
Protein
27g
56%

Vitamin A
3718IU
74%

Iron
11mg
66%

Vitamin B3
10mg
54%

Vitamin C
40mg
50%

Selenium
33µg
48%

Vitamin B6
0.94mg
47%

Vitamin K
34µg
33%

Phosphorus
249mg
25%

Potassium
821mg
23%

Magnesium
85mg
21%

Vitamin B5
1mg
17%

Fiber
3g
16%

Folate
58µg
15%

Copper
0.22mg
11%

Manganese
0.21mg
11%

Vitamin B2
0.16mg
10%

Vitamin B1
0.12mg
8%

Calcium
71mg
7%

Vitamin E
1mg
7%

Zinc
0.93mg
6%

Vitamin B12
0.3µg
5%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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