macros: 523 cal P: 48.1g C: 44.2g F: 16.9g

this is probably one of the best things i’ve made so far, lmk if u tried and liked it!! :D

ingredients for 1: 
 - 150g raw chicken breast, thinly sliced
 - 1 stick lemongrass, chopped finely
 - 2 tbsp soy sauce
 - 1.5 tbsp ginger paste
 - 1 spring onion, chopped finely
 - 1.5 tbsp fish sauce
 - 1 tbsp lime juice
 - 2 tbsp water
 - 2 cloves garlic, minced
 - 2 tbsp sugar replacement
 - 1 hot dog roll
 - 1 sprig coriander/cilantro
 - 1/2 medium carrot, julienned
 - 1 tbsp pickled onion
 - 3 small-medium cos lettuce leaves, sliced finely
 - 30g chicken pate
 - soy sauce
 - chili flakes

method:
1. add lemongrass, soy sauce, ginger paste, spring onion, fish sauce, lime juice, water, sugar replacement, and garlic to a small bowl and mix until incorporated
2. to a large bowl, add your chicken and marinade sauce before mixing together, making sure the chicken is fully coated. wrap the bowl and leave to marinate in the fridge overnight.
3. when ready to eat, spray a large nonstick pan with oil and fry your chicken until soft with a golden colour on the outside. set aside in a separate bowl.
4. slice your hotdog roll down the middle and air fry or grill for 5 minutes until golden and crispy.
5. spread your pate down each side of the hotdog roll. add lettuce, carrot, pickled onion, and coriander, squishing them down if they don’t fit.
6. add your cooked chicken, squishing it down if it doesn’t fit.
7. drizzle soy sauce and add chili flakes to serve :)

tips:
 - the recipe for the marinade will be enough for 4 servings of the chicken so i would reccomend meal prepping the chicken. it lasts 4 days in the fridge.
 - you can adjust the marinade to your own taste; the measurements i used for mine weren’t exact, i just eyeballed it and tasted it along the way to make sure it tasted right so the provided measurements are rough guesstimates of how much i used.
 - the hotdog roll i used was 200 calories. you can use any roll as long as it fits in that limit.
 - the sugar replacement i used was equal teaspoon.
 - the pate i used was a chicken and champagne blend.
 - make sure you really squish it all down!! 
 - chili flakes and soy sauce are optional but i would reccomend :)
 - to decrease calories don’t use pate
 - to increase calories butter your hotdog roll before adding pate



 

chicken banh mi - 48g protein!!