I love traditional banh mi complete with crusty bread, mayo, pate, Vietnamese cold cuts and a whole heap of pickled vegetables, so it’s probably no surprise to you that this kid-friendly, homemade Honey Soy Chicken Banh Mi is one we make again and again!
This chicken banh mi is made with honey soy chicken, which is marinated and threaded onto skewers before being cooked to perfection. This recipe uses family-friendly, familiar flavours with ingredients that are accessible at your local supermarket. Honey, rice wine vinegar and garlic create a sweet, sticky glaze on the chicken, which is cooked and loaded onto crunchy Vietnamese rolls with the salad veggies of your choice. These are a fast, simple and delicious dinner option, perfect for any night of the week!
Watch how to make Honey Soy Chicken Banh Mi
What is the best way to shred carrots?
Invest in a julienne peeler! The one linked here is excellent quality, dishwasher safe and very easy to use. It creates beautifully thin, long ribbons of carrot perfect for sushi, sandwiches, Crispy Chicken Bao Buns and salads like my Chicken Salad with Creamy Peanut Dressing. It also doubles as a great device to make zoodles (zucchini “noodles”/courgette “courgetti”) with the added bonus of taking up very little space in the utensil drawer.
Honey Soy Chicken Banh Mi
“This was so yummy! We went out for a family fun day recently, we were all exhausted and tired when we got home. I had already pre-marinated the meat, so it was a seriously easy meal to put together and we all loved it! Definitely a family favourite.” Share PrintIngredients
- 8 wooden skewers
- 500 g (1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces (makes 8 skewers)
- 60 ml (¼ cup) tamari or all-purpose soy sauce
- 90 g (⅓ cup) honey
- 2 tbsp rice wine vinegar
- 1 tsp freshly minced garlic
- 2 tbsp olive oil
- 2 tbsp water
- 1 tsp sesame seeds
- 4 Vietnamese rolls
- 4 tsp whole-egg mayonnaise
- 2 carrots, julienned or thinly sliced
- 1 large cucumber, finely sliced
- ¼ bunch coriander (cilantro)
- 2 fresh chillies, finely sliced (optional)
Instructions
- Submerge the wooden skewers in a bowl of cold tap water and soak for 5 minutes to stop them burning during cooking (check the skewers fit in your frying pan and cut them to size if required before threading).
- In a large bowl, combine the chicken with the tamari or soy sauce, honey, rice wine vinegar and garlic. Toss to coat and leave to marinate for up to 24 hours. There is no minimum time; these are great cooked immediately, but to intensify the flavours, 20 minutes or longer is even better.
- Thread the chicken onto the skewers.
- Heat the olive oil in a large, heavy-based pan and cook the chicken skewers for 8–10 minutes, turning regularly, or until cooked through. Add the water in the last few minutes of cooking; it will help deglaze the pan and create a shiny, glossy coating on the chicken.
- Remove the cooked chicken from the skewers and sprinkle with sesame seeds.
- Cut the Vietnamese rolls in half. Spread one half with mayonnaise and top with cooked chicken, carrot, cucumber, coriander and chilli (if using).
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Isabella says:
How can I make this for 6 people
Nicole says:
Hi Isabella, I would double the recipe – there will be a little bit left over. Or to feed 6, you could use 6 rolls and load up with more chicken and salad. Nic x
LJ says:
Trying this recipe tonight – I would love for a marinating time to be added on next to the cooking time – it would be helpful.
102182720691827189569 says:
This was so yummy! We went out for a family fun day recently, we were all exhausted and tired when we got home. I had already pre-marinated the meat, so it was a seriously easy meal to put together and we all loved it! Definitely a family favourite.