Pho-Style Chicken & Rice Bowls
with Dark Meat Chicken plus Pickled Radishes & Cucumbers
- Fish
- Soy
- Wheat
- Milk
This Vietnamese-inspired chicken bowl features tender dark meat in a savory ponzu-ginger broth. Quick-pickled radishes and cucumbers add tangy crunch, while fluffy rice soaks up all the flavors. Finished with a sprinkle of fresh cilantro and a drizzle of Sriracha to taste, this is the perfect dish for busy weeknights!
Ingredients
12 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
10 ounce
Diced Skinless Dark Meat Chicken
10 teaspoon
White Wine Vinegar
2 clove
Garlic
2 unit
Mini Cucumber
1 unit
Pho Stock Concentrate
6 unit
Radishes
¾ cup
Jasmine Rice
1 teaspoon
Sriracha
¼ ounce
Cilantro
1 ounce
Ginger Paste
1 unit
Shallot
Not included in your delivery
4 teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a 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, wash and dry produce.
- Halve, peel, and thinly slice shallot. Peel and mince or grate garlic. Trim and thinly slice radishes into rounds. Trim and quarter cucumbers lengthwise; slice crosswise into ¼-inch-thick pieces. Roughly chop cilantro.
- Open package of chicken* and drain off any excess liquid.
-
Heat a drizzle of oil in a medium pot over medium-high heat. Add shallot and garlic; cook, stirring constantly, until fragrant and starting to brown, 30-60 seconds.
-
Add chicken to pot and season with a pinch of salt and pepper. Cook, stirring occasionally, until chicken is browned, 2 minutes.
- Stir ponzu, ginger paste, stock concentrate, and ⅓ cup water (⅔ cup for 4 servings) into pot with chicken. Bring to a boil, then reduce heat to low. Cover and simmer, stirring occasionally, until flavors have melded and chicken is cooked through, 8-10 minutes.
- Remove from heat; taste and season with salt and pepper if desired.
- While stew simmers, in a medium microwafe-safe bowl, combine radishes, vinegar, 1 tsp sugar, and 1 tsp salt (2 tsp sugar and 2 tsp salt for 4 servings). Cover tightly with plastic wrap and microwave until radishes are tender, 1-2 minutes.
- Uncover and stir in cucumbers.
- Refrigerate until ready to serve.
- Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings).
- Divide rice and stew between bowls in separate sections. Top everything with cilantro and drizzle with as much Sriracha as you like. Serve with pickled radishes and cucumbers on the side.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the dish's unique flavors, though some found it mild. The pickled vegetables added a fresh, tangy contrast.
- Ease of prep: Quick and simple to make, with easy-to-follow instructions for most steps.
- Suggestions: Consider adding cilantro to the simmering broth for extra flavor. Slice radishes and cucumbers thinner for better texture.
- Portions: Some wished for more chicken and less rice to balance the meal better.
- Texture: A few found the chicken inconsistently cut or tough; removing cucumber seeds could improve the salad's texture.
