Grilled Chicken Bánh Mì

• 2 boned, skinned chicken breast halves (1 1/2 lbs. total)
• 4 tablespoons hoisin sauce, divided
• 1/2 teaspoon Chinese five-spice powder
• 1 tablespoon reduced-sodium soy sauce
• 2 tablespoons vegetable oil, divided
• 2 tablespoons lime juice
• 1 tablespoon Thai or Vietnamese fish sauce
• 4 sandwich rolls or 1 sweet baguette, cut into 4 equal lengths and split lengthwise
• 1/4 cup mayonnaise
• 1/2 English cucumber, cut into 2-in. matchsticks
• 1 medium carrot, cut into thin matchsticks
• 4 ounces jicama, cut into matchsticks
• 1 red Fresno or red jalapeno chile, halved lengthwise and sliced
• Cilantro, Thai basil, and mint leaves

1. Heat a grill to medium (350u0b0 to 450u0b0). With a sharp knife, halve chicken pieces horizontally almost all the way through, then open up like a book. Put chicken in a bowl and add 2 tbsp. hoisin, the five-spice, soy sauce, and 1 tbsp. oil, tossing to coat.
2. Grill chicken, turning once, until cooked through, about 10 minutes. Let rest 10 minutes, then slice diagonally into wide chunks.
3. Mix remaining 2 tbsp. hoisin and 1 tbsp. oil, the lime juice, and fish sauce in a small bowl; set aside.
4. Spread the bottom of the cut side of each roll with 1 tbsp. mayo. Fill sandwiches with chicken. Top each with cucumber, carrot, jicama, chile slices, and herbs. Drizzle each sandwich with some of the reserved lime dressing (you may have some left over).

chicken, hoisin sauce, soy sauce, vegetable oil, lime juice, fish sauce, sandwich rolls, mayonnaise, cucumber, carrot, jicama, red, cilantro

Taken from www.myrecipes.com/recipe/grilled-chicken-banh-mi (may not work)