Lemongrass Chicken Banh Mi

Name: Lemongrass Chicken Banh Mi with Sriracha Aioli & Cucumber Slaw | Serves 2
Total time: 15 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 cucumber; 1 packet sriracha; 1 packet garlic aioli; 2 brioche hotdog buns; 1 packet chicken breast strips; 1 sprig spring onion; 1 packet Ginger & Lemongrass Paste; 1 packet ponzu sauce; 1 packet Crispy Shallots; 1 bag Asian Slaw Mix

with Sriracha Aioli & Cucumber Slaw | Serves 2

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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.

Allergens:

Egg

•Soja

•Milk

•Gluten

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

Total15 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 2 people

cucumber

1 packet

sriracha

1 packet

garlic aioli

brioche hotdog buns

1 packet

chicken breast strips

1 sprig

spring onion

1 packet

Ginger & Lemongrass Paste

1 packet

ponzu sauce

1 packet

Crispy Shallots

1 bag

Asian Slaw Mix

Not included in your delivery

olive oil

Nutrition Values

Energy (kJ)3242 kJ

Fat41 g

of which saturates15.8 g

Carbohydrate54.1 g

of which sugars16.7 g

Dietary Fibre6.2 g

Protein44.5 g

Sodium1238 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

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!