Ingredients
450g chicken breast (about 4 pieces)
2 cups cooked jasmine or white rice
1 cup pickled vegetables (cabbage, daikon, carrots; 2 Tbsp rice vinegar + 1 Tbsp sugar + 1 Tbsp water)
1/2 red onion, thinly sliced
2 green onions, chopped
1/4 cup fresh cilantro leaves, chopped
2 carrots, julienned
1 cucumber, julienned
2 jalapeños, sliced (seeds removed for milder heat)
4 slices baguette, toasted and crumbled
2 Tbsp vegetable oil
1 1/2 Tbsp soy sauce
1 Tbsp rice vinegar
1 clove garlic, minced
1 tsp honey or maple syrup
1 1/2 Tbsp sriracha mayo (mix 2 Tbsp mayo with 1 1/2 Tbsp sriracha)
Juice of 1 lime, for serving
Instructions
Combine soy sauce, rice vinegar, garlic, honey, and 1 tsp water in a bowl to make marinade.
Rub chicken with marinade, cover, and refrigerate for 15 minutes.
Heat oil in a skillet over medium-high heat. Cook chicken 5-6 minutes per side until golden and internal temperature reaches 74°C.
Cook rice separately as desired. Prepare pickled vegetables by mixing in a jar with rice vinegar, sugar, water, and red onion.
Assemble bowls by layering rice, grilled chicken, pickled vegetables, cucumber, jalapeño, cilantro, and croutons.
Top with sriracha mayo and lime wedges before serving.
Notes
Pickled vegetables can be made up to 2 days ahead. Substitute tofu for vegan version. For extra crunch, toast baguette slices with sesame oil. Adjust sriracha mayo to taste. Store leftovers in airtight containers for 3 days.
- Prep Time: 20
- Cook Time: 15
- Category: Lean Chicken
- Method: Grilling
- Cuisine: Vietnamese-Inspired
- Diet: Omnivorous
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg