Chicken Banh Mi

Instructions

1. 1

   Allow 10 minutes for preparation. Coarsely grate the carrot and thinly slice the cucumber. In a bowl, dissolve 10 g sugar in the vinegar and 30 ml water, then toss with both vegetables. Leave this cold pickle to stand while you prepare and cook the chicken. Mince the garlic, roughly chop the cilantro and split four purchased ready-to-eat baguettes, approximately 100 g each.

2. 2

   Pat the raw boneless, skinless chicken breast dry, then cut across the grain into thin strips about 5 mm thick.

3. 3

   Heat a deep 30 cm skillet over medium-high heat, uncovered, for 2 minutes. Add half the oil and half the chicken in a single layer. Cook uncovered for about 5 minutes, turning halfway, until a food thermometer inserted sideways into the thickest pieces reads 74°C/165°F. Transfer to a plate.

4. 4

   Add the remaining oil and chicken to the same skillet. Cook uncovered over medium-high heat for about 5 minutes, turning halfway, again checking that the thickest pieces reach 74°C/165°F.

5. 5

   Reduce the heat to medium. Return the first batch and its juices to the skillet. Add the soy sauce, garlic, remaining 5 g sugar and remaining 15 ml water. Toss for 1 minute, until the garlic is fragrant and the sauce lightly coats the chicken without pooling. Turn off the heat.

6. 6

   Allow 2 minutes to assemble. Spread the mayonnaise inside the ready-to-eat baguettes. Divide the chicken between them, then lift the vegetables from their pickling liquid with a fork and add them with the cilantro. Serve immediately.