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Chicken Banh Mi Bowls with Pickled Vegetables

Close-up of a bowl featuring sticky glazed chicken over rice, topped with pickled onions, carrots, and mint, characteristic of Chicken Banh Mi Bowls.
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A recipe for deconstructed Banh Mi served as a bowl, featuring marinated lemongrass chicken, quick pickled vegetables, rice, and fresh herbs.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon minced lemongrass (or 1/2 tsp dried)
  • 1/2 teaspoon five-spice powder
  • 1 tablespoon vegetable oil
  • 2 cups cooked white rice or brown rice
  • 1 cup thinly sliced carrots
  • 1 cup thinly sliced daikon radish
  • 1/2 cup white vinegar
  • 1/4 cup water
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup mayonnaise
  • 1 tablespoon sriracha (optional)
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup fresh mint leaves
  • 1 jalapeño, thinly sliced (optional)

Instructions

  1. Prepare the pickled vegetables: In a small bowl, combine the vinegar, water, sugar, and salt. Stir until dissolved. Add the sliced carrots and daikon. Let this mixture sit for at least 30 minutes while you prepare the chicken.
  2. Marinate the chicken: In a medium bowl, combine the chicken pieces with soy sauce, fish sauce, brown sugar, ginger, lemongrass, and five-spice powder. Mix well and let it marinate for 15 minutes or longer.
  3. Cook the chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook until fully done and slightly caramelized, about 6 to 8 minutes.
  4. Prepare the sauce: In a small bowl, whisk together the mayonnaise and sriracha, if using.
  5. Assemble the bowls: Divide the cooked rice between two bowls. Top the rice with the cooked chicken.
  6. Drain the pickled vegetables and arrange them over the chicken.
  7. Garnish each bowl with fresh cilantro, mint leaves, and sliced jalapeño, if desired. Drizzle the mayonnaise sauce over the top before serving.

Notes

  • For a quicker pickle, microwave the vinegar mixture for 30 seconds before adding the vegetables.
  • You can substitute chicken breast for thighs, but thighs stay more moist during cooking.
  • Use butter lettuce cups on the side if you want a wrap element.

Nutrition

Find it online: https://sundayflavor.com/chicken-banh-mi-bowls-with-pickled-veg/