Banana, Date and Cardamom Ice Cream
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1 baguette (cut into two portions)
2 handfuls of chopped fresh coriander
A handful of sliced cucumber
For the chicken:
200g diced chicken breast or chicken strips
2 tsp Thai Seasoning Blend
2 cloves garlic, whole
1 shallot, whole
3 stalks of lemongrass, sliced
3 tbsp vegetable oil
1 tbsp fish sauce
1 tbsp oyster sauce
1 lime, zested
For the carrots:
1 carrot, julienned
1 tbsp sugar
½ tsp salt
3 tbsp apple cider vinegar
2 tsp sesame oil
For the chilli mayo sauce:
3 tbsp mayonnaise
2 tbsp chilli sauce or Sriracha
½ lime, juiced
Add all the ingredients (apart from the chicken) to a food processor. Blend until smooth.
In a bowl, mix the chicken with the blended ingredients until well coated. Leave to marinate in the fridge for at least an hour.
When ready to cook, add the chicken to a pan over a medium flame. Cook until golden brown on both sides, flipping halfway. Set aside.
Mix the carrots with the sugar, salt, apple cider vinegar and sesame oil. Set aside.
In a bowl, mix together the mayonnaise, chilli sauce and lime juice.
On the base of the baguette, spread a generous helping of chilli mayo sauce.
Add a few slices of chicken, followed by a helping of carrots. Top with sliced cucumber and a handful of coriander. Enjoy!