Vietnamese chicken sandwiches

Ingredients

• Light mayonnaise

  Salad dressing, light

  2 tbsp or 30g

• Hoi Sin Sauce

  Marks & Spencer

  20g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 cup, chopped or 200g

• Lettuce

  Romaine or cos, raw

  4 leaf inner or 24g

• Cucumber

  Peeled, raw

  1 medium or 201g

• Carrots

  Raw

  1 small or 50g

• Soy sauce

  Made from soy (tamari)

  2 tsp or 12g

• Peppers

  Hot chile, sun-dried

  1 pepper or 0.5g

• Chicken thigh

  Broilers or fryers, meat only, raw

  400g

• Multi-grain bread

  (includes whole-grain)

  8 slice regular or 208g

Directions

1. PLEASE DO NOT ADD TO PUBLIC DATABASE
2. Bring a medium-sized saucepan of water to simmering point. Add the chicken and simmer gently for 10 minutes, then remove the pan from the heat and leave the chicken to cool in the water for 15 minutes. Remove the chicken with a slotted spoon and, when cool enough to handle, shred into pieces.
3. Combine the shredded chicken with the mayonnaise, hoisin sauce and spring onion and season with salt and pepper to taste.
4. To assemble, divide the lettuce, cucumber, chicken mixture and carrot among four slices of bread. Drizzle some soy sauce over each, sprinkle over the chilli and coriander (if using), then top with the remaining slices of bread.

Similar Foods

• Cheat n' Eat Vietnamese Chicken Soup
• Hoisin Chicken Rice Paper Rolls Vietnamese rolls are the perfect party starter, especially when your friends roll their own.
• Crockpot chicken sandwich
• Chicken Mayo Sandwich
• Simple Chicken Sandwich
• Chicken Club Sandwich