Apricot Ginger Teriyaki Chicken Banh Mi Sandwiches

Apricot Ginger Teriyaki Chicken Banh Mi Sandwiches

Featuring

These playful banh mi style sandwiches use Apricot Ginger Teriyaki Glaze two ways. The glaze becomes a quick marinade and sticky finish for juicy chicken and is also whisked into a light mayo spread that ties all the flavors together.

Ingredients

Apricot Ginger Teriyaki Chicken

• 1 1/4 pounds boneless skinless chicken thighs or thin chicken breasts
• 1/3 cup Apricot Ginger Teriyaki Glaze
• 1 tablespoon low sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 clove garlic, minced

Quick Pickled Vegetables

• 1 cup julienned carrot
• 1 cup julienned cucumber (seeds removed if very watery)
• 1/3 cup thinly sliced daikon radish or regular radish
• 1/3 cup rice vinegar
• 1/3 cup water
• 1 tablespoon sugar
• 1/2 teaspoon kosher salt

Apricot Ginger Teriyaki Mayo

• 1/3 cup mayonnaise
• 2 tablespoons Apricot Ginger Teriyaki Glaze
• 1 teaspoon lime juice
• Pinch of kosher salt

To Assemble

• 4 small baguettes or 4 crusty sandwich rolls
• 1/2 cup fresh cilantro leaves
• 1 jalapeño, thinly sliced (optional)
• Lime wedges

Instructions

1. Marinate the chicken
   1. In a shallow dish whisk together 1/3 cup Apricot Ginger Teriyaki Glaze, soy sauce, rice vinegar, sesame oil, and minced garlic.
   2. Add the chicken and turn to coat well in the marinade.
   3. Cover and refrigerate for at least 30 minutes and up to 4 hours. Turn the chicken once or twice if possible.
2. Make the quick pickled vegetables
   1. In a medium bowl whisk together rice vinegar, water, sugar, and salt until the sugar dissolves.
   2. Add the carrot, cucumber, and daikon or radish.
   3. Toss to coat and press the vegetables down so they are mostly submerged.
   4. Let sit at room temperature for at least 20 minutes, tossing once or twice. Drain before using.
3. Prepare the Apricot Ginger Teriyaki mayo
   1. In a small bowl stir together mayonnaise, 2 tablespoons Apricot Ginger Teriyaki Glaze, lime juice, and a pinch of salt until smooth.
   2. Refrigerate until ready to assemble the sandwiches.
4. Cook the chicken
   1. Heat a grill pan or large skillet over medium high heat.
   2. Remove the chicken from the marinade, letting any excess drip off. Discard remaining marinade.
   3. Cook the chicken for 4 to 6 minutes per side, depending on thickness, until cooked through and nicely browned. The internal temperature should reach 165°F.
   4. Transfer to a cutting board and let rest for 5 minutes, then slice thinly on the diagonal.
   5. If you like extra gloss, brush the warm slices with a spoonful of additional Apricot Ginger Teriyaki Glaze just before assembling.
5. Toast the bread
   1. Split the baguettes or rolls lengthwise, leaving one side attached if possible.
   2. Lightly toast the cut sides under a broiler or on a hot skillet until just crisp and warm.
6. Assemble the banh mi sandwiches
   1. Spread the Apricot Ginger Teriyaki mayo generously on both sides of each toasted baguette.
   2. Layer sliced chicken along the bottom.
   3. Top with a generous handful of drained pickled vegetables.
   4. Add cilantro leaves and sliced jalapeño if using.
   5. Close the sandwiches and press gently.
7. Serve
   1. Cut each sandwich in half for easier serving.
   2. Serve with lime wedges and set the jar of Apricot Ginger Teriyaki Glaze on the table so diners can add an extra spoonful inside their sandwich if they enjoy more sweetness.

Tips

• For an even lighter sandwich, swap some or all of the mayo for plain Greek yogurt in the spread.
• You can grill the chicken outdoors over medium heat using the same timing and brushing with a bit of glaze during the last minute.
• Leftover pickled vegetables are tasty on salads or grain bowls, and the extra Apricot Ginger Teriyaki mayo is great as a dip for fries.