Vietnamese Banh Mi Sandwich


  • 1 lb. chicken breast, cut into bite size pieces
  • 4 tsp olive oil
  • garlic powder
  • salt and pepper
  • cilantro, chopped
  • green onion, diced
  • cucumbers, sliced
  • pickled carrots (recipe in notes)
  • 4 tbsp low-sodium soy sauce
  • 2 tbsp balsamic vinegar
  • 6 tbsp water
  • Sriracha, to taste
  • Bread – I like to use wheat hoagie buns or crusty french bread.


  1. Heat 4 tsp olive oil over medium heat. Season chicken well with salt, pepper, and garlic powder. Cook chicken over medium heat until cooked through, about 10 minutes. Set aside.
  2. Meanwhile prepare sauce: combine 4 tbsp low-sodium soy sauce with 2 tbsp balsamic vinegar and 6 tbsp water. Add a few squirts of sriracha, depending on how spicy you want the sauce. (I probably add a couple of tsp.)
  3. Place bread in a preheated, 350 degree, oven until nice and toasted. Toasting the bread in a toaster will only make the outside of the bread crisp and the sauce will make it soggy – you need a good crunch to your bread!
  4. Once bread is toasted spoon 1 tbsp sauce mixture on each side of bread. Top with ¼ the chicken and pile on the cucumber, cilantro, green onion, and carrots. Top sandwich with extra sriracha and serve with additional sauce, if desired.

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