Description
These gluten-free chicken banh mi rice bowls are fresh, flavorful, and ready in 15 minutes. Made with ground chicken, veggies, and spicy mayo.
Ingredients
Units
Scale
Quick Pickled Jalapenos
- 1 jalapeno, thinly sliced
- 1/4 shallot, thinly sliced
- 3 tablespoons rice vinegar (or apple cider vinegar)
- 1 teaspoon sugar
Chicken & Veggies
- 1 tablespoon sesame oil
- 1 lb. ground chicken
- 2 tablespoons shallot, minced
- 2 tablespoons garlic, minced
- 1/4 cup liquid aminos or soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1/2 teaspoon red pepper flakes
- 1/4 cup cilantro, roughly chopped
- 1 cucumber, sliced thinly
- 1 red snack pepper, sliced thinly
- 1/2 teaspoon sesame seeds
- 3 cups cooked jasmine rice
- 1 carrot, sliced thinly or grated
- 1-2 scallions, thinly sliced
Spicy Mayo
- 1/3 cup avocado mayo
- 1 tablespoon sriracha or other hot sauce (more if you like it spicier)
Instructions
To make the chicken
- Heat a medium skillet up over high heat. Swirl the sesame oil in the pan. When the pan is hot, add in the ground chicken and break up so that it covers the pan. Let it cook for 4 minutes without mixing or turning it – you want it to burn. Add in the minced shallots and garlic. Break up the chicken into smaller pieces and turn to cook throughout.
- When the chicken is fully cooked. Turn the heat off and stir in liquid aminos, brown sugar, rice vinegar, red pepper flakes and cilantro.
- Toss together the cucumber, red snack pepper and sesame seeds in a small bowl.
- To arrange the bowls, I like to put the rice in one corner or side of a shallow bowl or plate. Then add in the chicken. Add the carrots and cucumbers on opposite sides. Garnish with scallions and the quick pickled jalapenos. Drizzle with the spicy mayo.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Sautéing
- Cuisine: Japanese