Teriyaki Plant Chicken Bahn Mi

Our take on a Vietnamese classic. Experience the perfect fusion of flavors as our tender and juicy Teriyaki Plant Chicken pieces are nestled within a crusty baguette and paired with zesty pickled vegetables, fragrant cilantro, and a kick of spicy jalapeño. Trust us - this plant-based sandwich is set to become your new go-to lunch.

Teriyaki Plant Chicken Bahn Mi

Our take on a Vietnamese classic. Experience the perfect fusion of flavors as our tender and juicy Teriyaki Plant Chicken pieces are nestled within a crusty baguette and paired with zesty pickled vegetables, fragrant cilantro, and a kick of spicy jalapeño. Trust us - this plant-based sandwich is set to become your new go-to lunch.

2-3Serves
10 minCook
10 minPrep
Ingredients

For the sandwiches:

1 8oz pouch Daring Teriyaki Pieces

2-3 Vietnamese bread rolls or French baguettes (make sure the bread is soft/pillowy, not the super rigid French baguette type as that will make the sandwich difficult to eat)

1 jalapeño, thinly sliced

½ cup cilantro

1-2 tbsp oil (for cooking Daring)

Spicy Mayo:

¼ cup vegan mayo

2 teaspoons siracha

½ teaspoon lime juice

Quick Pickled Vegetables:

2 medium carrots, julienned

1 large cucumber, cut into spears

¼ cup rice vinegar

¼ cup water

½ tablespoon agave or sugar of choice

1 teaspoon minced garlic

¼ teaspoon salt

Step 1

Prepare veggies: Julienn the carrots, cut the cucumber into spears, and thinly slice the jalapeno. Combine the carrots, cucumber and minced garlic in a glass jar.

Step 2

Pickled veggies: In a small saucepan, combine the rice vinegar, agave, water and salt. Bring the mixture close to a boil, stirring occasionally to dissolve the sweetener. Remove from heat and carefully pour over the jarred vegetables. Use a utensil to push down any veggies poking out above the liquid. Let the jar sit out and cool to room temperature. Once cooled, you can screw on the lid and refrigerate.

Step 3

Cook Daring: Preheat a non-stick pan on medium-high heat for 1 min. Reduce heat to medium, then add 1.5-2 tbsp of oil. Sizzle for 5-6 minutes if frozen or 3-4 minutes thawed. Cook until golden brown on both sides. Set aside.

Step 4

Prepare Spicy Mayo: In a small bowl, mix vegan mayo, Siracha, and lime juice together until well-combined. Set aside.

Step 5

Assemble sandwiches: Toast the baguettes if desired, spread spicy mayo on bread and top with Daring Teriyaki Pieces, pickled vegetables, cilantro leaves, and jalapeño slices. Serve warm and enjoy!

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