Ingredients:
½ cup fish sauce
½ cup lime juice
¼ cup sugar
3-4 cloves garlic, minced
1 chopped jalapeño
1 ½ tsp. salt
1 ¼ lbs. boneless skinless chicken breasts (3-4 breasts)
½ cup hot tap water
¼ cup rice vinegar
¼ cup sugar
½ tsp. salt
¼ tsp. 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 mayo
½ a cucumber, sliced thin
1 cup cilantro leaves (or mint)
1 sliced jalapeño for extra heat (optional)
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Preparation:
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 jalapeños in the rolls.
Serve immediately! Serve 6.
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