Chicken Bánh Mì Bowls Recipe
Bánh mì flavor in a bowl: ground chicken, quick pickled carrots, and spicy mayo come together in a high-protein 30-minute weeknight dinner.
Ingredients
Chicken
- 2 tablespoons olive oil
- 1 pound ground chicken, or pork
- 2 tablespoons fresh ginger, minced
- 2 tablespoons garlic, minced
- 3 tablespoons Thai sweet chili sauce
- 3 tablespoons low-sodium soy sauce
- ¼ cup fresh basil, chopped
- 2 teaspoons fish sauce
- 2 teaspoons sesame oil
- salt, to taste
- a pinch of black pepper
Pickled Carrots
- 1 large carrot, cut into matchsticks
- ¼ cup rice vinegar
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
Bowls
- 3 cups cooked quinoa or rice
- 1 cucumber, sliced
- Green onions, sliced
- Sesame seeds
Spicy Mayo
- ½ cup mayonnaise
- 1 teaspoon sesame oil
- 1 tablespoon sriracha, or more to taste
Instructions
- Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the ground chicken, season with salt and pepper, and cook until no longer pink, about 8 minutes. Add the ginger and garlic and cook for 2 minutes. Add the sweet chili sauce, sesame oil, fish sauce, and soy sauce, and cook for 1 minute. Remove from heat and stir in the basil.
- Pickle the carrots: In a small bowl, combine the carrots, rice vinegar, sugar, and salt. Let sit for 15 to 30 minutes. Drain the pickling liquid and pour a little over the cooked quinoa, stirring to lightly season it.
- Make the spicy mayo: Whisk together the mayonnaise, sesame oil, and sriracha until smooth.
- Assemble the bowls: Divide the quinoa, chicken, pickled carrots, and cucumber among four bowls. Drizzle with the spicy mayo. Top with sliced green onions and sesame seeds. Serve immediately.
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