Quick Chicken Banh Mi Bowls with Pickled Vegetables
All the vibrant flavours of a classic Vietnamese banh mi sandwich transformed into a fresh, deconstructed bowl ready in under 20 minutes. Tender seasoned chicken sits atop fluffy rice with quick-pickled vegetables, fresh herbs, and a zesty sriracha mayo drizzle.
Ingredients
- 500g chicken breast, thinly sliced
- 250g microwave jasmine rice pouches (2 pouches)
- 1 large carrot, julienned
- 150g daikon radish, julienned
- 1 cucumber, sliced
- 4 tablespoons rice vinegar
- 2 tablespoons caster sugar
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 4 tablespoons mayonnaise
- 1 tablespoon sriracha sauce
- Fresh coriander, to garnish
- Fresh mint leaves, to garnish
- 1 red chilli, sliced
- 1 lime, cut into wedges
Instructions
Combine rice vinegar and sugar in a bowl, stirring until dissolved. Add julienned carrot and daikon, toss to coat, and set aside to quick-pickle while you prepare the rest.
Mix soy sauce, fish sauce, and minced garlic in a bowl. Add sliced chicken breast and toss to coat evenly.
Heat vegetable oil in a large frying pan or wok over high heat. Add the chicken in a single layer and cook for 3-4 minutes per side until golden and cooked through, ensuring internal temperature reaches 75°C. Set aside.
Heat the jasmine rice pouches according to packet instructions and divide between 4 serving bowls.
Mix mayonnaise and sriracha together in a small bowl to create the spicy mayo drizzle.
Arrange the cooked chicken, drained pickled vegetables, and fresh cucumber slices over the rice in each bowl.
Top with fresh coriander, mint leaves, and sliced red chilli. Drizzle with sriracha mayo and serve immediately with lime wedges on the side.
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