Vietnamese Style Chicken Sandwich with Sriracha Mayo, Slaw and Coriander
5 min prep | Serves 1 | Free 2-month Audible subscription
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The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Mayonnaise
7.5
Sriracha Sauce
1
Seeded Roll
(Contains Cereals containing gluten May contain Milk, Soya, Sulphites, Cereals containing gluten, Egg)
1
Coriander
120
Coleslaw Mix
1
Cooked Marinated Chicken Slices
Nutritional information
Utensils
Instructions
a) Put the mayo in a bowl and add the sriracha (see ingredients for amount you need, careful - it's hot). Mix together.
b) Halve the seeded roll lengthways and spread a spoonful of your sriracha mayo on the top and bottom of the inside of the roll.
a) Roughly tear the coriander bunch into 3 and add to the remaining mayo along with the coleslaw.
b) Mix the slaw together and pop into your roll, followed by the chicken. TIP: If you have any coleslaw left that won't fit in your sandwich, you can have it as a little side salad.
a) If you're eating straightaway, pop your sandwich and any leftover coleslaw on a plate and enjoy!
b) If you're eating later, pop into a container and keep in your fridge.
Enjoy!
