Lemongrass Chicken Banh Mi
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Lemongrass Chicken Banh Mi
A healthier alternative to a store-bought takeaway meal. Use a reduced sodium soy sauce to cut down the sodium for better heart health, and opt for a low GI bread roll, like a multigrain or a Bakers Delight High-Fibre Lo-GI. This helps slow the rise in blood glucose levels, making it a better choice for managing diabetes. Packing it with extra salad ingredients like carrot, cucumber, radish, and pickled vegetables makes the meal more well-balanced and supports healthy digestion.
Ingredients
1 Tbsp = 20ml
2 tbs minced lemongrass
500g chicken thigh
1/2 tbs Oyster sauce
1 tbs Soy sauce
1 Tbs Fish sauce
Pepper
1 tbs Stevia
Sprinkle chili flakes
Bakers Delight Low GI bread roll (Energy 533KJ, Protein 4.4g, Trans Fat 0.6g, Saturated Fat 0.1g, Carbohydrates 23g, Sugars 0.6g, Fibre 5.5g, Sodium 306mg)
Picked Veg (Woolworths recipe Serves 8) (Energy 200KJ, Protein 0.7g, Trans Fat 0.1g, Saturated Fat 0.0, Carbohydrates 9.9g. Sugar 9.9g, Fibre 2g, Sodium 160mg)
Instructions
- Put 500g of chicken into a bowl and add water just to cover the surface of the chicken.
- Wash chicken with a pinch of salt and drain water.
- Add all ingredients except for Low GI bread into a separate bowl and mix well to make a marinating sauce.
- Add sauce into chicken and mix with glove until evenly coated.
- Set aside in room temperature for 3-4 hrs.
- After marinating, transfer the chicken into a tray and preheat the oven to 200 degrees Celsius.
- Cook the chicken for 25 minutes.
