There’s so much fresh, homegrown deliciousness at this time of year. Corn, tomatoes, potatoes, beans, peaches—oh my! Get cooking with the bounty of the harvest. But first, get inspiration from these appetizing recipe and image from Foodland Ontario, foodlandontario.ca.
A street food staple in Vietnam, originally eaten at breakfast, now enjoyed any time of the day. The baguette is from the influence of the French Colonial era.
Marinating Time: 30 minutes to 4 hours
Cooking Time: 30 minutes
Makes 4 servings
Ingredients
Pickled Vegetables:
Half Ontario greenhouse cucumber
1 Ontario carrot, shredded (about 1 cup)
1/4 cup (50 mL) rice vinegar
2 tsp (10 mL) granulated sugar
1 tsp (5 mL) grated gingerroot
1 tsp (5 mL) salt
Chicken Filling:
4 skinless boneless Ontario chicken thighs, trimmed (about 500 g)
2 cloves Ontario garlic, minced
1/4 cup (50 mL) sweet Asian chili sauce
2 tbsp (25 mL) sodium-reduced soy sauce
1 tbsp (15 mL) each fish sauce and vegetable oil
1/2 tsp (2 mL) Chinese five-spice powder (optional)
1/4 tsp (1 mL) pepper
Chili Mayonnaise:
1/4 cup (50 mL) low-fat or regular mayonnaise
2 tsp (10 mL) Asian chili garlic sauce
1 tsp (5 mL) fresh lime juice
1 baguette (about 24-inches/60 cm), cut into 4 pieces
Ontario cilantro leaves
Sriracha hot sauce (optional)
Instructions
Pickled Vegetables: Cut cucumber in half lengthwise and remove most of the seeds. Cut into matchsticks (you should have about 1 cup) and place in bowl with shredded carrot. In separate small bowl, combine vinegar, sugar, ginger and salt; stir to dissolve sugar. Pour over vegetables and let stand 30 minutes or up to 4 hours, stirring occasionally; drain.
Chicken Filling: Place chicken thighs in re-sealable plastic bag. In small bowl combine garlic, sweet chili sauce, soy sauce, fish sauce, oil, five-spice powder (if using) and pepper; reserving 2 tbsp (25 mL). Pour remaining marinade over chicken and turn to coat evenly. Marinate in refrigerator for 30 minutes or up to 4 hours. Remove chicken from marinade and discard marinade. Place chicken on rack in baking pan. Bake in 425°F (220°C) for 25 to 30 minutes or until cooked through, basting once with reserved marinade. Let stand for a few minutes before slicing.
In small bowl, combine mayonnaise, chili garlic sauce and lime juice. Cut baguette pieces in half lengthwise and spread both sides with chili mayonnaise. Fill evenly with chicken slices, drained pickled vegetables, cilantro leaves and sriracha (if using).
Nutritional Information
1 serving
PROTEIN: 30 grams
FAT: 13 grams
CARBOHYDRATE: 49 grams
CALORIES: 436
FIBRE: 3 grams
SODIUM: 1425 mg
