• Katherine Arthurs

Chicken Bahn Mi Style Pitas with White Bean Sriracha Spread + Sesame Carrots

I can't get over this meal. It is full of ALL the textures, spices + fresh herbs. It's a mouthful and has a few components but it all comes together quickly.

Marinade the chicken in fish sauce, sesame oil + garlic is just amazing. After a quick grill to make that skin crispy while leaving the meat juicy + delicious - cut it up and wrap it into a pita. Cucumbers + raw carrots add the perfect crunch too!

Don't want to make the white bean spread? Just use store bought hummus + add some hot sauce or leave it out. Its good to have some sort of base for the carrots + chicken to lay on.

Chicken Bahn Mi Style Pitas with White Bean Sriracha Spread + Sesame Carrots

4 bone in skin on chicken thighs

1 cup fish sauce

4 tablespoons coconut sugar or light brown sugar

1 tablespoon sesame oil

2 tablespoons minced garlic

2 tablespoons minced ginger

1/2 teaspoon ground black pepper

3-4 mini cucumbers, sliced

4 pitas or flatbreads

1 small bunch of cilantro, chopped

2 scallions, chopped

In a bowl or plate with sides, rub the chicken with the fish sauce, sugar, garlic, ginger + black pepper. Marinade for at least 6 hours or overnight in a refrigerator.

Remove the chicken from the refrigerator + let sit on the counter. Heat your grill or grill pan on high heat. When hot, place the chicken skin side down + cook for 4-6 minutes or until the skin is crispy + brown. Turn over + cook for 6 minutes or until the chicken is just cooked through.

Remove from the grill + let sit to cool so you can handle it.

Place the cucumbers in a small bowl + sprinkle with salt + a pinch or two of the cilantro.

Once the chicken is cool enough to handle, cut the meat + skin off the bones + chop into bite sized strips.

Heat the pitas up on the stove-top or microwave. To assemble, slather about 1 tablespoon of white bean sriracha spread on the warmed pita. Layer with the sesame carrots followed by the chicken + salted cucumbers. Top everything with scallions + cilantro.

Drizzle with hot sauce + chow!

White Bean Sriracha Spread

1 can white beans

1/3 cup tahini

1/2 teaspoon lemon juice

1 pinch each salt + pepper

1 tablespoon olive oil

1 heaping tablespoon sriracha sauce

Process everything in a food processor or blender. Taste test for salt. Add a pinch if you need more. Pour into a glass container with a lid. Store in the refrigerator until needed.

Lasts 1 week in the refrigerator.

Sesame Carrots

3-4 carrots, peeled

2 tablespoons sesame oil

3 tablespoons rice wine vinegar

1 scallion, chopped

1 teaspoon sesame seeds

1 teaspoon brown sugar or coconut sugar

Place all ingredients in a bowl + toss to coat + combine everything. Leave on the counter for at least 30 minutes to marinade before serving. Toss a few times before serving to coat everything again.