ingredients

for the dish

1 sliced pepper

handful of baby spinach

½  red onion, sliced

1 small cucumber or ½ a large cucumber

1 tbsp vegetable oil

2 sandwich baguettes 

200g cooked chicken breast

1 wagamama teriyaki stir fry sauce 

2 tablespoons kewpie mayo

2 hard boiled eggs

½ bunch of coriander

1 red chilli, finely sliced

teriyaki chicken banh mi


lunch levelled up. this sandwich is super satisfying with its crunchy veg and sweet + sticky teriyaki chicken. speed up the process by prepping your chicken + veg the night before, then make in the morning for a balanced + filling grab and go lunch

serves
2
prep time
15 mins
cook time
30 mins

how to make teriyaki chicken banh mi

ingredients

for the dish

1 sliced pepper

handful of baby spinach

½  red onion, sliced

1 small cucumber or ½ a large cucumber

1 tbsp vegetable oil

2 sandwich baguettes 

200g cooked chicken breast

1 wagamama teriyaki stir fry sauce 

2 tablespoons kewpie mayo

2 hard boiled eggs

½ bunch of coriander

1 red chilli, finely sliced

instructions


step one

make the sandwich

  1. prepare your veg by thinly slicing your cucumber, pepper + onions and washing your baby spinach. finely slice your chilli + wash your coriander

  2. heat the oil in a wok or large frying pan on medium-high heat, then slice open your baguettes and toast them inside side down in your pan

  3. slice your chicken diagonally into strips

  4. load up both sides of your baguette with a healthy dollop of kewpie mayo then layer on your chicken on one side

  5. on the other add cucumbers, your crunchy peppers and the baby spinach

  6. drizzle the wagamama teriyaki sauce on top of the chicken, and slice the boiled egg and add it on top

  7. assemble your sandwich, adding coriander to garnish + chilli if you like an extra kick