Peanut Chicken Banh Mi
Peanut Chicken Banh Mi
Ingredients
For the Peanut Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 teaspoon sriracha, or to taste
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil
For the Pickled Vegetables
- 2 carrots, peeled and julienned
- 1 cup daikon radish, julienned
- 1/2 cup rice vinegar
- 1/4 cup granulated sugar
- 1/2 cup water
- 1/2 teaspoon salt
For Assembly
- 4 baguettes, 6-inch, split lengthwise
- 1/4 cup mayonnaise
- 1/2 cup fresh cilantro, chopped
- 1 jalapeño, thinly sliced (optional)
- 1/2 cucumber, English, thinly sliced
Instructions
- 1
Prepare the pickled vegetables: In a medium heatproof bowl, combine the julienned carrots and daikon radish. In a small saucepan, combine the rice vinegar, granulated sugar, water, and salt. Bring to a simmer over medium heat, stirring until the sugar and salt are dissolved. Pour the hot liquid over the vegetables. Let cool to room temperature, then cover and refrigerate for at least 30 minutes, or up to several days.
⏱️ 10 min
- 2
Marinate the chicken: In a large bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, grated ginger, minced garlic, sriracha, and sesame oil until smooth. Add the chicken pieces and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
⏱️ 10 min
- 3
Cook the chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. The sauce will thicken and cling to the chicken.
⏱️ 15 min
- 4
Assemble the banh mi: Lightly toast the baguettes, if desired. Spread mayonnaise generously on both cut sides of each baguette. Fill each baguette with a generous portion of the peanut chicken. Top with drained pickled carrots and daikon, fresh cilantro, sliced jalapeño (if using), and sliced cucumber.
⏱️ 10 min
- 5
Serve immediately and enjoy your delicious Peanut Chicken Banh Mi!
Kitchen Tools
Nutrition Facts (per serving)
Peanut Chicken Banh Mi
For the Peanut Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 teaspoon sriracha, or to taste
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil
For the Pickled Vegetables
- 2 carrots, peeled and julienned
- 1 cup daikon radish, julienned
- 1/2 cup rice vinegar
- 1/4 cup granulated sugar
- 1/2 cup water
- 1/2 teaspoon salt
For Assembly
- 4 baguettes, 6-inch, split lengthwise
- 1/4 cup mayonnaise
- 1/2 cup fresh cilantro, chopped
- 1 jalapeño, thinly sliced (optional)
- 1/2 cucumber, English, thinly sliced
Instructions
- 1
Prepare the pickled vegetables: In a medium heatproof bowl, combine the julienned carrots and daikon radish. In a small saucepan, combine the rice vinegar, granulated sugar, water, and salt. Bring to a simmer over medium heat, stirring until the sugar and salt are dissolved. Pour the hot liquid over the vegetables. Let cool to room temperature, then cover and refrigerate for at least 30 minutes, or up to several days.
⏱️ 10 min - 2
Marinate the chicken: In a large bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, grated ginger, minced garlic, sriracha, and sesame oil until smooth. Add the chicken pieces and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
⏱️ 10 min - 3
Cook the chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. The sauce will thicken and cling to the chicken.
⏱️ 15 min - 4
Assemble the banh mi: Lightly toast the baguettes, if desired. Spread mayonnaise generously on both cut sides of each baguette. Fill each baguette with a generous portion of the peanut chicken. Top with drained pickled carrots and daikon, fresh cilantro, sliced jalapeño (if using), and sliced cucumber.
⏱️ 10 min - 5
Serve immediately and enjoy your delicious Peanut Chicken Banh Mi!