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Nutrition Facts
Serving Size 258 g
(Approx. 4 Servings)
Amount Per Serving
Calories 530 Calories From Fat 210
% Daily Value*
Total Fat 23 g 35%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 85 mg 28%
Sodium 910 mg 38%
Total Carbohydrate 42 g 14%
Dietary Fiber 6 g 24%
Sugars 7 g
Protein 38 g
Vitamin A 90% Iron 15%
Vitamin C 8% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Chicken Bahn Mi
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
4  People


Recipe makes 4 Servings

2 cup(s) rice wine vinegar
1/2 cup(s) sugar
2 Tbsp Adams Reserve Citrus Sriracha Rub
1/2 cup(s) carrots, peeled and julienned
1/2 cup(s) green onions, thin sliced
1/2 cup(s) daikon radish, peeled and juliened
1 Lb H-E-B Local Thin Sliced Chicken Breast, cut in strips
1/2 Tbsp sesame oil
1 Tbsp Ottavio Private Reserve Olive Oil
2 Tbsp H-E-B Real Mayonnaise
8 H-E-B Bakery Flax & Chia Seed Bread
1/2 cup(s) cilantro, leaves only
1/4 cup(s) basil, leaves only
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Add vinegar, sugar and 1 tablespoon of Adams Reserve Citrus Rub to small sauce pot and simmer to dissolve sugar.
Pour vinegar mixture over carrots, green onions and daikon radish for 10 minutes.
Season chicken with rest of rub and sesame oil and cook in sauté pan with olive oil.
Spread mayo on bread, add chicken and pickled vegetables. Garnish with cilantro and basil leaves


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