(a.k.a. chicken bánh mì)

By chef Jo Lusted

Serves 4

2 tbsp each fish sauce, low-sodium soy sauce and vegetable oil
1 tbsp honey
2 tsp sesame oil
2 cloves garlic, minced
1/4 tsp pepper
1 lb. (3-4 pieces) boneless, skinless chicken breast
1 carrot, julienned
1 small piece (about 4 oz.) daikon radish, julienned
2 tbsp honey, divided
1 tsp sea salt, divided
1/4 cup unseasoned rice vinegar
4 crusty French-style sandwich rolls, cut lengthwise in half
1/3 cup low-fat olive oil mayonnaise
1/2 cup liverwurst
1/2 English cucumber, thinly sliced
12 cilantro sprigs
1 red chili pepper, thinly sliced

1. First, prepare chicken: In a shallow dish, whisk together fish sauce, soy sauce, vegetable oil, honey, sesame oil, garlic and pepper; add chicken, turning to coat; cover and refrigerate for 1 hour or up to 24 hours.
2. While chicken is marinating, prepare carrot and daikon: In a bowl, toss together carrot, radish and half each of honey and salt; let stand until softened and pliable, about 10 minutes; rinse under cold water; drain and return to bowl.
3. Whisk together vinegar and remaining honey and salt; let stand until dissolved. Pour over daikon mixture; cover and refrigerate, turning once, for 1 hour or up to 2 days. Drain well.
4. Preheat oven to 400 F. Drain chicken, discarding marinade. In a large ovenproof skillet, sear chicken over medium-high heat for 2 minutes per side. Transfer to oven and cook for about 12 minutes, until chicken is cooked throughout and has reached an internal temp of 165 F when tested with a probe thermometer.
5. Transfer chicken to cutting board and tent loosely with foil. Let stand for about 5 minutes before thinly slicing across the grain.
6. Spread mayonnaise on one cut side of rolls and liverwurst on bottom halves. Sandwich chicken, cucumber, daikon mixture, cilantro and hot pepper in buns. Enjoy!