Honey Soy Chicken Banh Mi
Servings: 4
This popular Vietnamese classic can now easily be made in the comfort of your own home in just 20 minutes, thanks to this amazing Honey Soy Chicken Banh Mi recipe. Bite-sized pieces of chicken are skewered, then cooked in a delicious glaze featuring tamari, honey and vinegar. The cubed chicken is then stuffed into crusty bread rolls along with mayonnaise and shredded colourful veggies.
Ingredients
- 8 wooden skewers
- 500 g 1 lb 2 oz boneless, skinless chicken thighs, cut into bite-sized pieces (makes 8 skewers)
- ¼ cup 60 ml tamari or all-purpose soy sauce
- ¼ cup 90 g honey
- 2 tbsp rice wine vinegar
- 1 tsp freshly minced garlic
- 2 tbsp olive oil
- 2 tbsp water
- 1 tsp sesame seeds
To serve
- 4 Vietnamese rolls
- 4 tsp whole-egg mayonnaise see note 1 about dairy-free
- 2 carrots julienned or thinly sliced
- 1 large cucumber thinly sliced
- ¼ bunch coriander cilantro
- 2 fresh chillies thinly 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).
Notes
Note 1 – Although mayonnaise is generally dairy-free, always check the jar to be 100% sure.
MAKE AHEAD
The skewers can be prepared and marinated up to 24 hours in advance or the chicken can be marinated and frozen for up to 2 months – pop it into a freezer bag/container with the marinade. Thaw completely in the fridge overnight prior to cooking.LEFTOVERS
Refrigerate leftovers for up to 3 days. Try serving leftover skewers with a simple coleslaw and some fried rice. The cooked chicken can be frozen for up to to 2 months. Thaw overnight in the fridge and reheat gently in a pan until hot and glossy. When thawed and reheated it can sometimes be a little drier or firmer in texture compared to freshly cooked.Scan for full recipe:
