Have you ever desired those unique flavors of Banh Mi, but, when confronted with a load of carb-y bread, you found yourself just moving towards the salad bar? No? No one? Bueller? Well, ok, say instead you're eating healthy, trying to fit into that swimsuit for spring break, and you just can't budget in bread. These lettuce bunches bring you an amazing and unique flavor, with a nice crunch to tie it all together. Bread-free and healthy doesn't mean forgoing any flavor.
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You Will Need
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
Separate leaves of lettuce for cups.
Coarsely chop cilantro (no need to stem).
Peel and mince shallot.
Slice jalapeño into thin rounds. Remove seeds for less spice. Wash hands and cutting board after working with jalapeño.
Pat chicken breasts dry and, on a seperate cutting board, halve lenthwise. Slice halves into thin strips widthwise.
Cook the Chicken
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.
Add half the shallot (reserve remaining for slaw), seasoning blend, and sliced chicken to hot pan. Stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
While chicken cooks, make slaw.
Make the Slaw
In a mixing bowl, combine seasoned rice vinegar, 1 Tbsp. olive oil, slaw, remaining shallot, and a pinch of salt. Set aside.
Make the Sauce
In another mixing bowl, combine mayonnaise and Sriracha (to taste). Set aside.
Finish the Dish
Plate dish as pictured on front of card, placing chicken in lettuce cups and topping with slaw and cilantro. Drizzle with Sriracha-mayonnaise and garnish with jalapeño rounds (to taste). Bon appétit.