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  •   Pickled Vegetables
  • 5 oz. granulated sugar
  • 4 oz. rice vinegar
  • 1/2 tsp. kosher salt
  • 3 oz. julienned carrots
  • 1 oz. thinly sliced green bell peppers
  • 1 oz. thinly sliced red bell peppers
  • 2 oz. thinly sliced radishes
  •   Peanut Sauce
  • 4 oz. NUTTER BUTTER Crème Variegate
  • 1 Tbsp. coconut milk
  • 1 Tbsp. hoisin sauce
  • 1 tsp. fish sauce
  • 1 tsp. minced lemon grass
  •   Chicken Satay
  • 3 Tbsp. vegetable oil, divided
  • 1 Tbsp. Thai style red curry paste
  • 1 Tbsp. tapioca starch
  • 2 tsp. fish sauce
  • 1 tsp. packed light brown sugar
  • 1/2 tsp. ground black pepper
  • 1 lb. ground chicken (85% lean)
  • 1 Tbsp. minced lemon grass
  • 5 stalks lemon grass
  •   Sandwich Assembly
  • 5 Banh Mi rolls (6-inch)
  • 5 oz. sriracha mayonnaise
  • 10 green leaf lettuce leaves
  • 5 cooked Chicken Satay
  • 7-1/2 oz. prepared Peanut Sauce
  • 5 oz. drained Pickled Vegetables
  • 5 tsp. very thinly sliced scallions
  • 15 fresh cilantro sprigs


Nutritional facts are based on a single serving
Calories 780
Total fat 42g
Saturated fat 7g
Trans fat 0g
Cholesterol 60mg
Sodium 1760mg
Carbohydrate 76g
Dietary fiber 4g
Sugars 24g
Protein 25g
Calcium 8%DV
Iron 25%DV


    Pickled Vegetables:
  1. Mix  granulated sugar, vinegar and salt in bowl. Add carrots; toss well. Refrigerate at least 1 hour or up to 3 days. Up to 2 hours before serving, stir in peppers and radishes. Refrigerate until ready to use.
  2. For Peanut Sauce:
  3. Combine  all ingredients with a wire whisk until blended. Store chilled until ready to use.
  4. Chicken Satay:
  5. Whisk  1 Tbsp. oil, curry paste, tapioca starch, fish sauce, brown sugar and black pepper in large bowl until smooth. Add chicken and minced lemon grass. Fold in with rubber spatula or mix with electric mixer fitted with paddle attachment 30 seconds or until mixture holds together. Mixture will be sticky.
  6. Place  3 oz. portions on parchment paper-lined half sheet pan. Refrigerate at least 3 hours or until mixture is very firm.
  7. When  ready to use, moisten hands and shape each 3 oz. portion into a log about 6-inches long, or as long as the bread for the sandwich. Shape mixture around a lemon grass stalk, leaving leaves exposed. Refrigerate 30 min.
  8. Heat  large sauté pan on high heat. Add remaining 2 Tbsp. oil. Sauté skewers on both sides until lightly browned. (Mixture will flatten slightly). Center of meat will NOT be fully cooked. Refrigerate until ready to use. When ready to serve, grill skewers until charred and chicken is done (170°F).
  9. For each serving:
  10. Toast  1 roll in 400°F standard oven 3 min. Split lengthwise; spread cut surfaces with 1 oz. sriracha mayonnaise. Place 2 lettuce leaves on bottom half of bread. Remove chicken from lemon grass stalk. Place over lettuce. Drizzle with 1-1/2 oz. Peanut Sauce. Top with 1 oz. Pickled Vegetables, 2 tsp. scallions and 3 sprigs cilantro.
  11. TIP:

    Chicken mixture may be formed, sautéed and grilled without placing around lemon grass stalks. Continue as directed.


    Serve with a side of ice cream for a tasty dessert.


    Use sauce as a standalone dipping sauce for meatballs and more.

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