Curries, Asian-style
Chicken banh mi
oil spray
400g chicken tenderloins
juice of 1 lime
2 tablespoons sweet chilli sauce
1 1/2 teaspoons fish sauce
2 x 475g bags Asian-style coleslaw mix (dressing excluded)
1 medium red capsicum, thinly sliced
4 long crusty wholemeal or wholegrain rolls
1/2 bunch fresh coriander, leaves torn
Instructions
- Spray a large non-stick frying pan with oil and set over medium-high heat. Cook chicken for 2-3 minutes each side, or until cooked through. Remove from heat and slice thinly.
- In a large bowl combine lime juice, sweet chilli sauce and fish sauce. Add coleslaw mix and capsicum and toss.
- Slice rolls lengthways, being careful not to cut right through. Fill each roll with some salad mix, chicken and coriander. Serve remaining salad on the side.
- Servings : 4
- Ready in : 10 Minutes
- Ingredient : Bread, Capsicum, peppers, Chicken, Coleslaw, Coriander, Fish sauce, Limes, Oil, oil spray, Sweet chilli sauce
Variations
If you can’t find Asian-style coleslaw mix, make your own by shredding cabbage and other leafy veges.
Make it gluten free: Use gluten-free bread rolls and check sauces are gluten free.
Photographer: Mark O'Meara
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