Ingredients: 1/2 cup fish sauce,1/2 cup lime juice,1/4 cup sugar,4 cloves garlic, minced,1 chopped jalapeno,1 1/2 teaspoons salt,1 1/4 pounds boneless, skinless chicken breasts,1/4 cup hot tap water,1/4 cup rice vinegar,1/2 teaspoon salt,1/4 teaspoon crushed red pepper,2 carrots, sliced thin on the bias,2 daikon radishes, sliced thin on the bias,6 soft sub rolls,1/3 cup mayonnaise,1/2 cucumber, sliced thin,1 cup cilantro leaves (or mint),1 sliced jalapeno for extra heat
Instructions:
- Mix the first six ingredients in a baking dish.
- Add the chicken breasts to the dish, cover, and refrigerate at least 1 hour. Longer is better!
- Stir the hot tap water and sugar in a medium bowl, until the sugar dissolves.
- Add the vinegar, salt, red pepper, sliced carrots and radishes. Cover and refrigerate for at least 30 minutes.
- Heat the grill to medium. Grill the chicken breasts for 5 minutes per side.
- Remove from heat and cover them with foil to rest for 5 minutes.
- Open the sub rolls and grill the insides for about 1-3 minuteuntil toasted.
- Drain the pickled veggies. Slice the chicken into thin pieces.
- Spread mayo over in the sub rolls.
- Layer the cucumbers, chicken, pickled veggies, cilantro leaves and jalapeos in the rolls.
- Serve immediately!
- Serve 6.
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