Banh Mi-Style Chicken Baguette
with sriracha mayo and slaw | 2 servings
Super simple, delicious recipes for any time of day, including a recipe card and portioned ingredients.
Tags:
Recipe
Allergens:
Tarwe
•Gluten
•Rogge
•Mosterd
•Soja
•Ei
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total15 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
2 piece
White demi-baguette
(Contains: Tarwe, Gluten, Rogge May be present: Sesamzaad, Gluten, Melk (inclusief lactose), Noten)
10 g
Fresh coriander
(May be present: Selderij)
50 g
Sriracha mayo
(Contains: Mosterd, Soja, Ei)
150 g
Shredded red cabbage
200 g
Pulled chicken
Not included in your delivery
1 teaspoon
[Reduced salt] soy sauce
1 teaspoon
White wine vinegar
½ tablespoon
Sunflower oil
Nutrition Values
Energy (kJ)2610 kJ
Calories624 kcal
Fat23.9 g
Saturated Fat4.3 g
Carbohydrate69.6 g
Sugar4.9 g
Dietary Fiber7.5 g
Protein30.7 g
Salt3 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Tall-Sided Pan
•Bowl
Cooking Steps
1
- Preheat the oven to 200°C.
- Bake the bread for 5 - 6 minutes.
- Heat the sunflower oil in a frying pan over medium-high heat.
- Add the pulled chicken and fry for 5 - 6 minutes.
2
- Finely chop the coriander.
- Add the cabbage to a bowl and combine with the coriander, white wine vinegar and soy sauce.
3
- Halve the baguettes and spread with the sriracha mayo.
- Top with the slaw, then add the chicken and serve.
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