Ingredients:

  • 1 cup Daikon radish, peeled and julienned
  • 1 cup Carrots, peeled and julienned
  • 0.5 cup Rice vinegar (unseasoned)
  • 2 tbsp Coconut sugar
  • 1 tsp Sea salt
  • 0.5 cup Warm water
  • 1.5 lbs Boneless, skinless chicken thighs, trimmed of fat
  • 2 tbsp Minced lemongrass
  • 2 cloves Garlic, minced
  • 1 tbsp Shallot, finely minced
  • 2 tbsp Low-sodium soy sauce
  • 1 tbsp Fish sauce
  • 1 tsp Black pepper
  • 1 tbsp Avocado oil
  • 4 Single-serve Vietnamese-style baguettes
  • 1 large Cucumber, thinly sliced lengthwise
  • 2 Jalapeños, thinly sliced
  • 1 bunch Fresh cilantro
  • 4 tbsp Light Olive Oil Mayo

Instructions:

  1. Prepare the quick-pickle brine by whisking rice vinegar, coconut sugar, and sea salt into warm water until fully dissolved. Submerge julienned daikon and carrots in the liquid for at least 20 minutes.
  2. Slice the trimmed chicken thighs into thin, uniform strips. In a medium bowl, toss the chicken with minced lemongrass, garlic, shallot, soy sauce, fish sauce, and black pepper to coat.
  3. Heat avocado oil in a large cast-iron skillet over high heat until shimmering. Add the chicken in a single layer and sear without moving for 2-3 minutes to achieve a mahogany-colored crust. Stir and continue cooking for 5-7 minutes until fully caramelized and cooked through.
  4. Slice the baguettes lengthwise. Use your fingers to remove a small portion of the soft interior crumb to create a 'trench' for the fillings.
  5. Assemble the sandwiches by spreading 1 tablespoon of light mayo on each baguette. Layer the seared chicken, cucumber slices, jalapeños, cilantro, and a generous portion of the drained pickled vegetables.