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Ingredients
Lemongrass chicken bánh mì:
- 1 lb. boneless skinless chicken thighs
- 3 tablespoons vegetable oil, divided
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- ½ teaspoon red pepper flakes
- 1 stalk fresh lemongrass, cut into 1-inch pieces
- 2 cloves garlic
- 1 small shallot
- Zest from 1 Wonderful Seedless Lemon
Lemon-mayonnaise:
- ¼ cup mayonnaise
- 1 teaspoon Wonderful Seedless Lemon juice
- ½ teaspoon chili powder
- 1 French baguette
- 1 cucumber, sliced into thin strips
- ¼ cup shredded carrots
- 1 jalapeño, seeded and thinly sliced, for garnish
- Fresh cilantro leaves, for garnish
- Wonderful Seedless Lemon wedges, for serving
Preparation
- In the bowl of a food processor, add 2 tablespoons of oil, rice vinegar, brown sugar, red pepper flakes, lemongrass, garlic, shallots, and lemon zest. Process until smooth.
- Add the chicken to a large bowl and pour the mixture evenly over it to coat. Cover it, transfer it to the refrigerator, and marinate for 1 hour.
- In a large skillet over medium-high heat, add the chicken mixture. Cook for about 5 minutes on each side, or until golden brown. Remove it from heat and roughly chop. Cut each baguette in half and slice horizontally; toast.
- To prepare the lemon-mayonnaise: In a small bowl, combine the mayonnaise, lemon juice, and chili powder; mix well.
- To serve: Spread the mayo mixture over each half of the baguette. Add the chicken, cucumber, and carrots to the bread. Garnish each sandwich with jalapeños and cilantro. Top with the additional baguette half. Serve with lemon wedges and additional lemon-mayonnaise, if desired.
In This Recipe
Wonderful® Seedless Lemons
Where to BuyIn This Recipe
Wonderful® Seedless Lemons
Where to Buy
