Chicken breast gets grilled and coated with hoison sauce and can be served sandwich style or bowl style. Either way, serve with the signature banh mi combination of cilantro, chili, carrot, and daikon radish.
Course: Main Course
Keyword: banh mi, chicken, gluten free
Author: Chef Sara Furcini
2wholecarrotspeeled and julienned
1smalldaikon radishpeeled and julienned
1ozfresh cilantrofor garnish
1smallchili pepperthinly sliced
salt and pepperfor seasoning
jasmine ricefor serving
Prepare the grill and pat the chicken dry with paper towels. Season generously with salt and pepper, then brush with canola oil.
Place chicken on hot grill. Close the lid and cook over medium heat without moving for several minutes. Use tongs to turn chicken. Depending on how hot your grill is and how large your chicken breasts, you may need to cook longer to get a nice char.
While chicken cooks, place carrot, daikon, vinegar, sugar, and a pinch of salt in a bowl. Toss and allow vegetables to rest until ready to serve.
Once chicken is cooked, remove from grill and brush both sides with hoison sauce. Slice chicken and serve with carrot and daikon pickles, cilantro, and sliced chili pepper. For a bowl, you can serve over jasmine rice or place on a toasted baguette with mayonnaise and sriracha.
Serving Ideas: If you enjoy a little fat with a banh mi, make a sauce by mixing 1 part mayonnaise with 1 part sriracha. Put a dollop of this on toasted bread or over rice.