Chicken banh mi with garlicky-smashed cucumbers

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Great for Entertaining

Chicken banh mi with garlicky-smashed cucumbers

Soy-Free, Dairy-Free

2 Servings, 710 Calories/Serving

30–45 Minutes

Our make-at-home banh mi is just as delicious as one you’d find in a sandwich shop, with a chicken filling that cooks up beautifully on the grill (or in a frying pan).

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Southeast Asian quick-pickle brine (apple cider vinegar - honey - fish sauce)
  • ¼ pound organic shredded carrots
  • 1 organic cucumber
  • 1 or 2 cloves organic peeled fresh garlic
  • 1 lime
  • Chicken options:
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 1½ teaspoons five-spice powder
  • 2 ciabatta rolls
  • 4 or 5 sprigs organic fresh cilantro
  • 1 organic jalapeño or other fresh chile (optional)
  • Sun Basket sambal mayo (paleo mayo - sambal oelek) (optional)

Grill It

Prepare a medium-hot fire in a grill. Set the chicken on the grill directly over the heat and cook, turning occasionally, until lightly charred and cooked through, about 10 minutes.

Nutrition per serving

Calories: 710, Protein: 41g (82% DV), Fiber: 6g (24% DV), Total Fat: 28g (43% DV), Monounsaturated Fat: 3g, Polyunsaturated Fat: 1.5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 135mg (45% DV), Sodium: 1570mg (65% DV), Carbohydrates: 78g (26% DV), Total Sugars: 12g, Added Sugars: (honey): 6g (12% DV).
Contains: Eggs, Fish, Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Pickle the carrots

In a small sauce pot, bring the quick-pickle brine and 2 tablespoons [¼ cup] water to a boil. Remove from the heat, add the carrots, and season with salt. Cover and let stand, stirring occasionally, while you prepare the rest of the meal.

2

Smash the cucumber

  • Trim the ends from the cucumber; cut the cucumber lengthwise into quarters, then crosswise into 2-inch lengths.
  • Finely chop, press, or grate enough garlic to measure ¼ teaspoon [½ tsp].
  • Juice the lime. [Juice 1 lime; save the remaining lime.]
In a resealable plastic bag, combine the cucumber, garlic, and lime juice and season with salt and pepper. Using the back of a wooden spoon or the bottom of a cup, lightly smash the cucumber. Let stand while you prepare the rest of the meal.

3

Cook the chicken; toast the ciabatta

Prep and cook instructions are identical for both chicken options.
  • Pat the chicken dry with a paper towel; season generously with salt and pepper and the five-spice powder.
  • Cut the ciabatta in half horizontally.
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Working in batches if needed, add the chicken and cook, turning once, until lightly browned and cooked through, 4 to 6 minutes per side. Transfer to a cutting board to cool slightly. Add more oil between batches if needed. Cut the chicken into ½-inch-thick slices.
Return the pan to medium-high heat and warm the residual fat until hot but not smoking. Working in batches if needed, place the ciabatta, cut sides down, and cook until lightly browned, 3 to 4 minutes. Transfer to a plate.
While the chicken cooks and cools, prepare the garnishes and sambal mayo.

4

Prep the garnishes; season the sambal mayo

  • Strip the cilantro leaves from the stems.
  • If using the jalapeño, remove the stem, ribs, and seeds; cut the jalapeño in half lengthwise, then crosswise into thin half-moons. Wash your hands after handling.
If using the sambal mayo, season to taste with salt.

5

Assemble the banh mi

Place the ciabatta bottoms, cut sides up, on a work surface. If using, slather each with 1 tablespoon sambal mayo. Top with the chicken, pickled carrots, cilantro, and as much jalapeño as you like. Close with the ciabatta tops.

Serve

Transfer the banh mi to individual plates. Serve the smashed cucumber and any remaining sambal mayo on the side.

Kids Can!

  • Measure the garlic.
  • Juice the lime.
  • Smash the cucumber.
  • Strip the cilantro leaves.