Put the chicken breast between 2 pieces of
cling film and bash with a rolling pin to about
1cm thick. Heat a griddle pan until hot. Rub the
chicken with the oil, cook for 2-3 mins per side,
or until cooked through. Set aside to cool.
Mix together the rice vinegar, sugar and lime
juice, stirring until the sugar is dissolved. Add the
carrot, spring onions, cucumber and chilli.
Split a sandwich baguette along the top. Stuff
with the Little Gem leaves and shred the chicken
on top. Pile on the carrot mixture and wrap or
place in a plastic box. Put the sweet chilli sauce
in a small portable pot and when it’s time for
lunch, pour over the sauce just before tucking in.