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Export 14 ingredients for grocery delivery
Step 1
Use a peeler to shave the cucumber into ribbons, then toss in a bowl with 1 teaspoon salt and stand for 1 hour.
Step 2
Heat the rice vinegar and sugar in a small pan over medium heat, stirring until the sugar has dissolved, then cool.
Step 3
Shave carrot lengthways into ribbons with a vegetable peeler, then cut into fine matchsticks. Add carrot, cucumber and their juices to the vinegar mixture and chill for at least 2 hours or overnight.
Step 4
Mix the soy sauce, peanut oil, honey and garlic together, then coat the chicken in the soy marinade and refrigerate for 2 hours or overnight.
Step 5
Heat a lightly oiled chargrill pan or barbecue to medium heat and cook the chicken for 5 minutes each side or until caramel brown and cooked through. Thickly slice.
Step 6
Split rolls, then lightly grill the cut side for 20 seconds to warm them.
Step 7
Drain the pickled carrot and cucumber.
Step 8
To serve, lightly spread rolls with mayonnaise, then fill with lettuce, chicken, cucumber, jalapenos (if using), carrot, chilli sauce and coriander.
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