Ingredients
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1/2 cup fish sauce
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1/2 cup lime juice
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1/4 cup sugar
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3 -4 cloves garlic, minced
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1 chopped jalapeno
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1 1/2 teaspoons salt
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1 1/4 lbs boneless skinless chicken breasts (3-4 breasts)
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1/2 cup hot tap water
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1/4 cup rice vinegar
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1/4 cup sugar
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1/2 teaspoon salt
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1/4 teaspoon crushed red pepper
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2 carrots, sliced thin on the bias
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6 soft sub rolls
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1/3 cup mayonnaise
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1/2 a cucumber, sliced thin
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1 cup cilantro leaf (or mint)
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1 sliced jalapeno, for extra heat
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2 daikon radishes, sliced thin on the bias
Instructions
- Mix the first six ingredients in a baking dish. Add the chicken breasts to the dish, cover, and refrigerate at least 1 hour. Longer is better!
- Stir the hot tap water and sugar in a medium bowl, until the sugar dissolves. Add the vinegar, salt, red pepper, sliced carrots and radishes. Cover and refrigerate for at least 30 minutes.
- Heat the grill to medium. Grill the chicken breasts for 5 minutes per side. Remove from heat and cover them with foil to rest for 5 minutes.
- Open the sub rolls and grill the insides for about 1-3 minute—until toasted.
- Drain the pickled veggies. Slice the chicken into thin pieces.
- Spread mayo over in the sub rolls. Layer the cucumbers, chicken, pickled veggies, cilantro leaves and jalapeños in the rolls.
- Serve immediately!