Chicken Banh Mi Sliders

Ingredients

• 1 pound Boneless Skinless Chicken Breast (or thighs)
• 1 Lime (zested and juiced)
• 1 tablespoon Fish Sauce
• 3 cloves Garlic (grated)
• 1 tablespoon Sugar
• 1 tablespoon Soy Sauce
• 1 tablespoon Canola Oil
• 9-12 Slider Rolls
• 1/4 cup Mayonnaise (or more as needed)
• 1.5 cups Pickled Carrots and Daikon
• 1/4 pound Cucumber (thinly sliced)
• 1/2 cup Fresh Cilantro (loosely packed)
• 1 Fresh Jalapeño Pepper (sliced and seeded)
• Sriracha sauce (use as needed)

Instructions

1. 1

   Use meat mallet to pound CHICKEN BREAST to an even thickness. Set aside briefly.

2. 2

   In a mixing bowl, whisk together LIME JUICE, FISH SAUCE, GARLIC, SUGAR, and SOY SAUCE until combined.

3. 3

   Place chicken in this mixture, turning to coat. Cover, and rest 30 minutes up to 8 hours.

4. 4

   Heat OIL in skillet over medium-high heat.

5. 5

   Transfer CHICKEN BREAST to skillet and saute about 3 minutes, or until it releases from the pan without effort.Note: Add some of the marinade to the skillet with the chicken or discard it.

6. 6

   Flip chicken breast and continue sauteing until it reaches a safe internal temperature of 165 degrees Fahrenheit.

7. 7

   Use clean tongs to transfer chicken to a covered plate and rest 5 minutes.

8. 8

   Before assembly, slice chicken against the grain into thin strips and keep warm.

9. 9

   To assemble, prepare SLIDER ROLLS. You can either A) cut now into individual sliders or B) keep slider rolls attached to each other and make the sliders in bulk (then cut before serving)

10. 10

    Separate the top portion of rolls and spread MAYONNAISE on inside surface of the rolls.

11. 11

    Distribute ingredients evenly over the rolls from the bottom up: CHICKEN, PICKLED VEGETABLES, CUCUMBER, CILANTRO, JALAPEÑOS, and SRIRACHA.

12. 12

    Cover the rolls (cut if needed, insert sandwich toothpicks, and serve warm.