Vietnamese Chicken Sandwich (Banh Mi)

Recipe by Vicki in CT
READY IN: 25mins


  • 4
    boneless skinless chicken breasts (I like them on the thinner side but thick is fine too)
  • 1
    teaspoon olive oil (can also use a chile infused oil for some zip)
  • 14
    teaspoon ginger powder
  • 14
    teaspoon garlic salt (or powder to reduce sodium)
  • 2
    tablespoons sugar (can sub splenda)
  • 3
    tablespoons peanut butter
  • 2 12
    tablespoons soy sauce
  • 1
    tablespoon water
  • 12
    tablespoon oil
  • 1
    teaspoon vinegar (I use rice wine, but any variety will do or can also sub with lime juice)
  • 12
    cucumber, VERY thinly sliced (I like the English seedless variety)
  • cilantro (chopped) (optional)
  • hot pepper flakes (optional)
  • 4
    rolls, split (ciabatta bread is great but any bread choice will do)


  • Drizzle olive oil over chicken breasts. Season with garlic salt.
  • Wrap rolls in foil to heat on grill, or if cooking chicken indoors just pop in toaster oven to lightly toast.
  • Chicken can be grilled outdoors or seared in a non stick skillet sprayed with Pam. Cook until done (10-15 minutes approximately depending on heat), without overcooking.
  • Meanwhile, while chicken is cooking, in a very small sauce pan combine sugar, ginger, peanut butter, soy sauce, water, oil, and vinegar. Heat over medium low while stirring until sugar is disolved and peanut butter is melted.
  • Assemble sandwiches by layering cucumbers on bottom of roll, top with chicken, followed by broccoli slaw (cilantro/hot pepper flakes if using too), then drizzle sauce over slaw. Top with upper bun.