Ginger Chicken Meatball Sandwich
Caramel glazed chicken meatballs are at the heart of this tasty sandwich inspired by banh mi
Servings: 3 sandwiches
Calories: 503kcal
Ingredients
pickles
- 1 cup grated radish
- 1 cup grated carrots
- 1 cup white vinegar
meatballs
- 2 tablespoons butter
- 1 small onion diced
- 1 pound chicken
- 3 cloves garlic grated
- 2 inches ginger grated
- 4 scallions
- 1 tablespoons fish sauce
- 1 slice wet bread
- 1 large pinch salt
sauce
- 1/4 cup sugar
- 2 tablespoons water
- 1 tablespoon sriracha
- 1 teaspoon fish sauce
sandwich
- 1 small cucumber
- 15 basil leaves
- 1 long baguette
Instructions
- To quick pickle the carrots and radish, just boil the rice vinegar, then pour it over shredded carrots and radish. Fill to the top with a little water, then season with salt and pepper and a pinch of sugar and let it sit an hour or 2.
- To start the meatballs, add the butter to a frying pan over medium heat and add the diced onion. Cook about 15 minutes to soften and start browning. Allow to cool for 5 minutes
- Mix all the meatball ingredients including the cooked onions in a large bowl. Line them up on a baking sheet and broil about 7 minutes, flip, broil about 5 minutes until cooked through.
- To make the sauce for the meatballs, in a pan heat the sugar and water until the sugar dissolves.Once dissolved, stop stirring. Bring to a boil and when it starts to brown, kill the heat and add the meatballs and a squirt of sriracha and fish sauce. Stir and coat the meatballs and allow them to heat through.
- Slice the bread into three sandwich sized rolls. Cut and toast the roll, top with cucumbers, then the meatballs, then the carrots, and basil. Serve!
Nutrition
Calories: 503kcal | Carbohydrates: 37g | Protein: 32g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 113mg | Sodium: 805mg | Potassium: 805mg | Fiber: 4g | Sugar: 24g | Vitamin A: 14779IU | Vitamin C: 20mg | Calcium: 102mg | Iron: 3mg