Vietnamese Chicken Bowls
with Sriracha Mayo and Jasmine Rice
We love Vietnamese cuisine because it embraces flavors that are big, bright, and dazzling without feeling heavy. This recipe is a great example because it combines chicken, rice, and crisp veggies in a way that is incredibly well-balanced. The meat is drizzled in a savory-spicy sauce with soy, lime, and sriracha. Next to it, there’s fluffy jasmine rice and a zesty carrot and cucumber salad with cilantro. When piled together in a bowl, it’s simple, satisfying dinner perfection.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 clove
Garlic
1 unit
Persian Cucumber
¼ ounce
Cilantro
1 unit
Lime
1 unit
Chili Pepper
4 ounce
Shredded Carrots
½ cup
Jasmine Rice
10 ounce
Chicken Cutlets
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
1 teaspoon
Sriracha
2 tablespoon
Mayonnaise
(Contains Eggs)
Not included in your delivery
2 teaspoon
Vegetable Oil
1 tablespoon
Sugar
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Mince or grate garlic. Trim and halve cucumber lengthwise; cut crosswise into thin halfmoons. Roughly chop cilantro leaves and stems. Zest and halve lime (halve both limes for 4 servings). Thinly slice chili, removing seeds for less heat.
In a medium bowl, combine cucumber, carrots, half the lime zest, half the cilantro, and juice from one lime half. Season with plenty of salt and pepper. Set aside. In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 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-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board to rest.
Heat a drizzle of oil in same pan over medium heat. Add garlic and cook until fragrant, 20-30 seconds. Reduce heat to low and stir in soy sauce, half the sriracha, 1 TBSP sugar (1½ TBSP for 4 servings), and juice from remaining lime. Simmer, stirring, until thickened and syrupy, 30 seconds to 1 minute. Turn off heat.
In a small bowl, combine mayonnaise and remaining sriracha. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
Fluff rice with a fork; stir in remaining lime zest and 1 TBSP butter and season with salt and pepper. Divide between bowls. Thinly slice chicken. Top rice with chicken and salad. Drizzle chicken with sauce. Garnish with sriracha mayo, remaining cilantro, and chili to taste.
