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Preheat the oven to 425 degrees F.
In a medium bowl, stir together together soy sauce, sugar, garlic, and green onions until sugar is dissolved and mixture is the thickness of a glaze. Add shredded chicken and toss together until chicken is evenly coated.
Transfer the mixture to a baking sheet lined with foil. Spread it in an even, thin layer and cook in oven until sugar starts to caramelize, about 10 minutes.
Whisk together rice vinegar, sugar, and salt in a small bowl. Add carrots and toss until combined. Let stand at room temperature for 15-30 minutes, stirring occasionally.
Cut each baguette horizontally in half. Lightly toast each half.
Spread mayo on each half, if using.
Top bottom half of each baguette with half the chicken, top with carrots (leaving excess liquid in the bowl), cilantro, and other vegetables (if using). Press on tops and serve.