Curry Chicken Banh Mi
with Dark Meat Chicken, Sesame Ginger Potato Wedges & Hoisin Mayo
- Sesame
- Eggs
- Soy
- Wheat
This fusion fest transforms humble dark meat chicken into a curry-kissed superstar, nestled into golden baguettes with sweet chili sauce. Quick-pickled carrots add tangy crunch while hoisin mayo brings sweet umami. The potato wedges crusted with our Sesame Ginger Crunch are crispy on the outside, fluffy on the inside, and bursting with flavor. It’s Vietnamese banh mi meets Indian spice market in a most delicious cultural exchange.
Ingredients
4 ounce
Shredded Carrots
1 ounce
Sweet Thai Chili Sauce
16 ounce
Potatoes
1 unit
Sesame Ginger Crunch
(Contains: Sesame)
10 ounce
Diced Skinless Dark Meat Chicken
10 teaspoon
White Wine Vinegar
1 tablespoon
Curry Powder
1 unit
Mini Cucumber
4 tablespoon
Mayonnaise
(Contains: Eggs)
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
2 tablespoon
Hoisin Sauce
(Contains: Soy, Wheat)
¼ ounce
Cilantro
Not included in your delivery
4 teaspoon (tsp)
Cooking Oil
4 teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
-
Cut potatoes into ½-inch-thick wedges. Roughly chop cilantro. Halve baguettes lengthwise. Trim and thinly slice cucumber lengthwise into planks, then slice crosswise into sticks.
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Toss potatoes on a baking sheet with a large drizzle of oil, sesame ginger crunch, salt, and pepper.
-
Roast on top rack until browned and tender, 20-25 minutes.
-
While potatoes roast, in a medium microwave-safe bowl, combine carrots, vinegar, 1 tsp sugar, and 1 tsp salt (2 tsp sugar and 2 tsp salt for 4 servings). Cover tightly with plastic wrap and microwave until tender, 60-90 seconds.
-
Uncover and stir in cilantro. Refrigerate until ready to serve.
-
Open package of chicken* and drain off any excess liquid.
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Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken; season with curry powder, a pinch of salt, and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
-
Turn off heat. Stir in chili sauce until chicken is evenly coated.
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In a small bowl, combine mayonnaise and hoisin. Taste and season with salt and pepper if necessary.
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Toast baguettes until golden brown.
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Spread cut sides of baguettes with half the hoisin mayo. Fill baguettes with chicken and any remaining pan sauce, cucumber, and as many pickled carrots (draining first) as you like.
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Divide sandwiches and potato wedges between plates. Serve with remaining hoisin mayo and any remaining pickled carrots on the side.
