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Honey Soy Chicken Banh Mi

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I love traditional banh mi complete with crusty bread, mayo, pate, Vietnamese cold cuts and a whole heap of pickled vegetables, so it’s probably no surprise to you that this kid-friendly, homemade Honey Soy Chicken Banh Mi is one we make again and again!

Banh Mi

This chicken banh mi is made with honey soy chicken, which is marinated and threaded onto skewers before being cooked to perfection. This recipe uses family-friendly, familiar flavours with ingredients that are accessible at your local supermarket. Honey, rice wine vinegar and garlic create a sweet, sticky glaze on the chicken, which is cooked and loaded onto crunchy Vietnamese rolls with the salad veggies of your choice. These are a fast, simple and delicious dinner option, perfect for any night of the week!

Watch how to make Honey Soy Chicken Banh Mi

What is the best way to shred carrots?

Invest in a julienne peeler! The one linked here is excellent quality, dishwasher safe and very easy to use. It creates beautifully thin, long ribbons of carrot perfect for sushi, sandwiches, Crispy Chicken Bao Buns and salads like my Chicken Salad with Creamy Peanut Dressing. It also doubles as a great device to make zoodles (zucchini “noodles”/courgette “courgetti”) with the added bonus of taking up very little space in the utensil drawer.

Banh Mi

Honey Soy Chicken Banh Mi

Author: Nicole
4.5 from 2 votes
“This was so yummy! We went out for a family fun day recently, we were all exhausted and tired when we got home. I had already pre-marinated the meat, so it was a seriously easy meal to put together and we all loved it! Definitely a family favourite.”
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This popular Vietnamese classic can now easily be made in the comfort of your own home in just 20 minutes, thanks to this amazing Honey Soy Chicken Banh Mi recipe. Bite-sized pieces of chicken are skewered, then cooked in a delicious glaze featuring tamari, honey and vinegar. The cubed chicken is then stuffed into crusty bread rolls along with mayonnaise and shredded colourful veggies. 
Prep 10 minutes
Cook 10 minutes
Total 20 minutes
Servings: 4

Ingredients

  • 8 wooden skewers
  • 500 g (1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces (makes 8 skewers)
  • 60 ml (¼ cup) tamari or all-purpose soy sauce
  • 90 g (⅓ cup) honey
  • 2 tbsp rice wine vinegar
  • 1 tsp freshly minced garlic
  • 2 tbsp olive oil
  • 2 tbsp water
  • 1 tsp sesame seeds
To serve
  • 4 Vietnamese rolls
  • 4 tsp whole-egg mayonnaise
  • 2 carrots, julienned or thinly sliced
  • 1 large cucumber, finely sliced
  • ¼ bunch coriander (cilantro)
  • 2 fresh chillies, finely sliced (optional)

Equipment

Instructions

  • Submerge the wooden skewers in a bowl of cold tap water and soak for 5 minutes to stop them burning during cooking (check the skewers fit in your frying pan and cut them to size if required before threading).
  • In a large bowl, combine the chicken with the tamari or soy sauce, honey, rice wine vinegar and garlic. Toss to coat and leave to marinate for up to 24 hours. There is no minimum time; these are great cooked immediately, but to intensify the flavours, 20 minutes or longer is even better.
  • Thread the chicken onto the skewers. 
  • Heat the olive oil in a large, heavy-based pan and cook the chicken skewers for 8–10 minutes, turning regularly, or until cooked through. Add the water in the last few minutes of cooking; it will help deglaze the pan and create a shiny, glossy coating on the chicken.
  • Remove the cooked chicken from the skewers and sprinkle with sesame seeds.
  • Cut the Vietnamese rolls in half. Spread one half with mayonnaise and top with cooked chicken, carrot, cucumber, coriander and chilli (if using).

Nutrition information

Nutrition Facts
Honey Soy Chicken Banh Mi
Amount per Serving
Calories
495
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
10
g
Cholesterol
 
120
mg
40
%
Sodium
 
1195
mg
52
%
Potassium
 
688
mg
20
%
Carbohydrates
 
49
g
16
%
Fiber
 
3
g
13
%
Sugar
 
26
g
29
%
Protein
 
31
g
62
%
Vitamin A
 
5430
IU
109
%
Vitamin C
 
37
mg
45
%
Calcium
 
110
mg
11
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe notes

MAKE AHEAD

The skewers can be prepared and marinated up to 24 hours in advance or the chicken can be marinated and frozen for up to 2 months – pop it into a freezer bag/container with the marinade. Thaw completely in the fridge overnight prior to cooking.

LEFTOVERS

Refrigerate leftovers for up to 3 days. Try serving leftover skewers with a simple coleslaw and some fried rice. The cooked chicken can be frozen for up to to 2 months. Thaw overnight in the fridge and reheat gently in a pan until hot and glossy. When thawed and reheated it can sometimes be a little drier or firmer in texture compared to freshly cooked.

Tried this recipe?

Let us know how it was!
Course chicken, entrée, lunch, Main Course
Cuisine vietnamese

  1. How can I make this for 6 people

    • Hi Isabella, I would double the recipe – there will be a little bit left over. Or to feed 6, you could use 6 rolls and load up with more chicken and salad. Nic x

  2. 4 stars
    Trying this recipe tonight – I would love for a marinating time to be added on next to the cooking time – it would be helpful.

  3. 5 stars
    This was so yummy! We went out for a family fun day recently, we were all exhausted and tired when we got home. I had already pre-marinated the meat, so it was a seriously easy meal to put together and we all loved it! Definitely a family favourite.

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Disclaimer re gluten-free and dairy-free recipes 

For recipes labelled ‘gluten-free’ or ‘dairy-free’, the ingredients included in the recipe are typically gluten- or dairy-free. However, it is the user’s responsibility to carefully check the ingredient panels on the specific brands of products purchased and used. Simple Home Edit cannot be held responsible for any adverse reactions.