Chicken Vietnamese Bowls
Ingredients
4 Cloves Garlic
2 Persian cucumber, diced
Cilantro, chopped
2 Limes, halved
1-2 Chili pepper, diced
8 oz Shredded carrots
1 cup Jasmine rice
1-1/2 lb Chicken Breast or thighs
4 Tbsp Soy Sauce
2 tsp Sriracha
4 Tbsp Mayonnaise
Directions
- Wash and dry all produce. Mince garlic. Trim and halve cucumber lengthwise. Roughly chop cilantro. Zest and halve limes. Thinly slice chili pepper, removing seeds for less heat.
- In a medium bowl, combine cucumber, carrots, lime juice, cilantro, and juice from one lime half. Season with plenty of salt and pepper. Set aside. In a small pot, combine rice, water, and a big pinch of salt. Bring to a boil then cover and reduce heat to a low simmer. Cook until rice is tender, 15 to 18 minutes. Keep covered off heat until ready to serve.
- While rice cooks, pat chicken dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large pan over medium to high heat. Add chicken and cook until browned and cooked through 3 to 5 minutes per side. Transfer to a cutting board to rest.
- Make sauce. Heat a drizzle of oil in the same pan over medium heat. Add garlic and cook 30 seconds. Reduce heat to low and stir in the soy sauce, half the Sriracha, 1-1/2 tablespoon of sugar, and juice from remaining lime. Simmer, stirring, until thickened in syrupy, about one minute. Turn off heat.
- In a small bowl, combine mayonnaise and remaining Sriracha. Add water 1 teaspoon at a time until mixture reaches a drizzle and consistency. Season with salt and pepper.
- Finished and serve. Fluff rice with fork, stir in lime zest, butter and season with salt and pepper. Divide between bowls. Thinly slice chicken. Topper rice with chicken and carrot salad. Drizzle chicken with sauce. Garnish with Sriracha mayo, remaining cilantro and chili to taste.
