Honey Soy Chicken Banh Mi
Servings: 4
Calories: 495kcal
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 boneless, skinless chicken thighs, cut into bite-sized pieces (makes 8 skewers)
- 60 ml tamari or all-purpose soy sauce
- 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
- 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).
Notes
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.Nutrition Facts
Honey Soy Chicken Banh Mi
Amount per Serving
Calories
495
% Daily Value*
Fat
20
g
31
%
Saturated Fat
4
g
25
%
Trans Fat
0.03
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
10
g
Cholesterol
120
mg
40
%
Sodium
1195
mg
52
%
Potassium
688
mg
20
%
Carbohydrates
49
g
16
%
Fiber
3
g
13
%
Sugar
26
g
29
%
Protein
31
g
62
%
Vitamin A
5430
IU
109
%
Vitamin C
37
mg
45
%
Calcium
110
mg
11
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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