Thai Chicken Banh Mi

Thai Chicken Banh Mi
24 servings


Ingredients Weights Measures
Pickled Carrots
rice wine vinegar - -
water - -
kosher salt - -
shoestring carrots - -
Spicy Coconut-Dijon Sauce
coconut milk - -
GREY POUPON Classic Dijon Mustard - -
sweet chili sauce - -
KRAFT MAYO Real Mayonnaise - -
boneless skinless chicken thighs - -
egg whites, lightly beaten - -
GREY POUPON Country Dijon Mustard - -
nam pla (fish sauce) - -
soy sauce - -
panko bread crumbs - -
PLANTERS Dry Roasted Peanuts, finely chopped - -
garlic, minced - -
gingerroot, minced - -
lemon grass, chopped - -
scallions, diced - -
serrano chiles, diced - -
canola oil - -
French bread baguettes (24 inch), ends trimmed, partially split and cut crosswise in half - -
bean sprouts - -
fresh Thai basil leaves - -


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.

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

Prepare using KRAFT MAYO Light Mayonnaise.
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