Chicken Bahn Mi Style Pitas with White Bean Sriracha Spread

May 12, 2020

I can’t get over this meal. It is full of ALL the textures, spices and 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 and garlic is just amazing. After a quick grill to make that skin crispy while leaving the meat juicy and delicious – cut it up and wrap it into a pita. Cucumbers and raw carrots add the perfect crunch too!

Don't want to make the white bean spread?

Just use store bought hummus and add some hot sauce or leave it as it. It is good to have some sort of base for the carrots and chicken to lay on.

Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!

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

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Author: White Sparrow
Total Time: 40 minutes
Yield: 4-6 1x
Diet: Gluten Free

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Ingredients

Scale

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

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 and toss to coat and 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.

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Instructions

In a bowl or plate with sides, rub the chicken with the fish sauce, sugar, garlic, ginger and black pepper. Marinade for at least 6 hours or overnight in a refrigerator.
Remove the chicken from the refrigerator and let sit on the counter. Heat your grill or grill pan on high heat. When hot, place the chicken skin side down and cook for 4-6 minutes or until the skin is crispy and brown. Turn over and cook for 6 minutes or until the chicken is just cooked through.
Remove from the grill and let sit to cool so you can handle it.
Place the cucumbers in a small bowl and sprinkle with salt and a pinch or two of the cilantro.
Once the chicken is cool enough to handle, cut the meat and skin off the bones and 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 and salted cucumbers. Top everything with scallions and cilantro.
Drizzle with hot sauce and chow!

Prep Time: 20
Cook Time: 20
Category: chicken
Method: stove-top