Lemongrass Chicken Banh Mi
with Sriracha Aioli & Cucumber Slaw | Serves 2
Inspired by the loveable Vietnamese sub, this version will take you to the streets of Hanoi on the first bite. Pack it full of flavours you love like lemongrass chicken and a sriracha garlic aioli sauce drizzled on top.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
cucumber
1 packet
sriracha
(May be present Egg, Gluten, Sesame, Fish, Soy, Milk, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
garlic aioli
(Contains Egg, Soy; )
2
brioche hotdog buns
(Contains Milk, Egg, Gluten, Soy; May be present Sulphites, Sesame, Peanut, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
chicken breast strips
1 sprig
spring onion
1 packet
Ginger & Lemongrass Paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
ponzu sauce
(Contains Soy; May be present Egg, Milk, Gluten, Fish, Sesame, Sulphites, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Walnut, Pine Nut. )
1 packet
Crispy Shallots
1 bag
Asian Slaw Mix
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Slice cucumber into thin sticks. Thinly slice spring onion. • In a small bowl, combine sriracha and garlic aioli. Set aside.
• Halve brioche hotdog buns lengthways down the centre, 3/4 of the way through. • Bake brioche hotdog buns directly on the wire oven rack until heated through, 5-7 minutes.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken breast strips, until browned and cooked through, 3-4 minutes each side. • In the last minute of cook time, add ginger & lemongrass paste and cook, until fragrant, 1 minute.
• Meanwhile, combine Asian slaw mix in a medium bowl, along with spring onion, cucumber, ponzu sauce and a drizzle of olive oil. • Fill buns with cucumber slaw and lemongrass chicken. • Drizzle with sriracha aioli and sprinkle with crispy shallots to serve. Enjoy!