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For this riff on banh mi, sticky-sweet chicken meatballs get tucked into crusty baguettes with fresh veggies and herbs. A meatball mix is ready to shape, and a lemongrass glaze brushes it up.
What You Get
Shredded carrots
Lime
Cucumbers
Cilantro
Jalapeño pepper (optional)
Ginger chicken meatball mix (see note below)
Lemongrass glaze
Par-baked baguettes
What You’ll Need
Salt
Vegetable oil
Mayo (optional)
Makes 3 servings
Active Time: 25 minutes
Total Time: 25 minutes
Step 1
Preheat the oven to 375°F. Place about 1 cup shredded carrots in a bowl, drizzle with the juice of the lime, season with salt, and toss to combine. Slice the cucumbers into long spears about ½-inch thick. Trim the cilantro, separating it into sprigs. Thinly slice the jalapeño into rings, if you want some heat.
Step 2
Shape the chicken mixture into 9 plump patties about 2 inches in diameter. (The chicken mixture may be a bit sticky, but you can rub a little oil between your palms.) In a large frying pan over medium-high heat, warm 3 tablespoons vegetable oil. When the oil shimmers, add the patties and cook until browned and firm, 3 to 5 minutes each side. Coat each patty with some of the lemongrass glaze, and transfer to a plate and keep warm.
Step 3
Meanwhile, slide the baguettes into the oven to warm, 5 to 8 minutes. Cut the baguettes into evenly sized rolls, split them in half lengthwise, and hollow out and discard the interiors.
Step 4
To build the sandwiches, place the rolls on plates, and spread with mayo, if you want some more richness. Layer with the carrots, cucumber spears, and chicken patties. Top each with a handful of cilantro and jalapeño rings, if you want a kick, and serve warm.
Contains: eggs, wheat, soy.