Turn your leftover chicken into a tasty Asian-inspired filled roll with pickled carrots.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
250g cooked chicken (or however much you have leftover)
1 teaspoon lime or lemon juice
½ teaspoon sugar
½ teaspoon salt
¼ cup rice wine vinegar
2 tablespoons sugar
½ teaspoon salt
2 carrots, thinly sliced (use a vegetable peeler)
1 French stick (baguette), cut in half lengthways
½ cup mayonnaise
½ teaspoon chilli sauce (optional)
½ head of lettuce, thinly sliced
½ cucumber, sliced into matchsticks
1 bunch coriander
Salt and pepper to season
Shred the chicken into pieces. Season with the lime juice, sugar and salt and set aside.
For the pickled carrots, place vinegar, sugar and salt into a bowl and whisk until the sugar has dissolved. Add the carrots and let this pickle for 15 minutes. You can also do this ahead of time if you prefer the pickle to have a more intense flavour. Make sure you drain the liquid before putting the pickled carrots onto the bread.
For the chilli mayonnaise, combine the mayonnaise and chilli sauce together, season with a pinch of salt and set aside.
In a preheated oven, heat the French stick until just toasted.
To assemble the sub, spread the chili mayo on the top half of the French stick. Arrange the chicken on the bottom half of the bread, top with carrots, lettuce, cucumber and coriander. Add a dash of soy sauce over your fillings and season with salt and pepper. Place the top half of the bread onto your roll, press down and cut into individual pieces.