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Vietnamese Chicken Bowls

Vietnamese Chicken Bowls

with Sriracha Mayo and Jasmine Rice

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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.

Tags:SpicyFamily friendly
Allergens:SoyWheatEggsMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

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

(ContainsSoy, Wheat)

1 teaspoon

Sriracha

2 tablespoon

Mayonnaise

(ContainsEggs)

Not included in your delivery

2 teaspoon

Vegetable Oil

1 tablespoon

Sugar

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2594 kJ
Calories620 kcal
Fat26 g
Saturated Fat6 g
Carbohydrate58 g
Sugar11 g
Dietary Fiber4 g
Protein37 g
Cholesterol125 mg
Sodium830 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Zester
Medium Bowl
Small pot
Paper Towel
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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.

2

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.

3

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.

4

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.

5

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.

6

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.