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Thai Chicken Banh Mi

Thai Chicken Banh Mi
 
Yield:
24 servings

Ingredients

Ingredients Weights Measures
Pickled Carrots
rice wine vinegar 24 fl oz 3 cups
water 24 fl oz 3 cups
kosher salt - 1 tsp.
shoestring carrots 12 oz. 1-1/2 qt.
Spicy Coconut-Dijon Sauce
coconut milk 5.25 lb. 2 qt. + 2-1/2 cups
GREY POUPON Classic Dijon Mustard 12 oz. 1-1/2 cups
Thai sweet chili sauce 6 oz. 3/4 cup
KRAFT MAYO Real Mayonnaise 6 oz. 3/4 cup
Meatballs
boneless skinless chicken thighs 6 lb. -
egg whites, lightly beaten - 6 each
GREY POUPON Country Dijon Mustard 6 oz. 3/4 cup
nam pla (fish sauce) 6 fl oz 3/4 cup
soy sauce 3 fl oz 6 Tbsp.
panko bread crumbs 3 oz. 2 cups
PLANTERS Dry Roasted Peanuts, finely chopped 6 oz. 1-1/2 cups
garlic, minced 4.5 oz. 3/4 cup
gingerroot, minced 4.5 oz. 3/4 cup
lemon grass, chopped - 3/4 cup
scallions, diced 3 oz. 6 each
serrano chiles, diced 3 oz. 12 each
canola oil 3 fl oz 6 Tbsp.
Assembly
French bread baguettes (24 inch), ends trimmed, partially split and cut crosswise in half - 12 each
bean sprouts 12 oz. 1-1/2 qt.
fresh Thai basil leaves 1.5 oz. 1-1/2 qt.

Directions

PICKLED Carrots: Whisk vinegar, water and salt until well blended; pour over carrots. Refrigerate 4 hours. Meanwhile, prepare Spicy Coconut-Dijon Sauce.

SPICY Coconut-Dijon Sauce: Cook coconut milk in saucepan on medium-low heat until reduced to about 3 cups (or until reduced to about 1/2 cup for trial recipe), stirring frequently. Remove from heat; whisk in mustard and chili sauce. Cool completely. Whisk in mayonnaise. Refrigerate until ready to serve. Meanwhile, prepare Meatballs.

MEATBALLS:
CHOP half the chicken into medium dice-size pieces. Place remaining chicken in food processor with eggs, mustard, nam pla and soy sauce; pulse until well blended. Saute bread crumbs, nuts, garlic, ginger, lemon grass, scallions and chiles in hot oil on medium heat 15 min.; cool. Add to chicken mixture; mix lightly. Use #40 scoop to make 120 meatballs (or 20 meatballs for trial recipe), about 1 oz. each. Refrigerate 1 hour.

BAKE meatballs in 400ºF convection oven 20 min. or until done (165ºF).

FOR each serving: Spread cut sides of 1 baguette piece with 1/4 cup Spicy Coconut-Dijon Sauce; fill with 5 meatballs and 1/4 cup each bean sprouts, Pickled Carrots and basil.

Kraft Kitchens Tips

Substitute
Prepare using KRAFT MAYO Light Mayonnaise.
K:61051v01:127055
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