Banh Mi Chicken Rice Bowl
If you love Vietnamese Banh Mi sandwiches, then this version of a chicken banh mi rice bowl will definitely need to be made as soon as possible.
For The Pickled Veggies
diced daikon radish
seeded and diced peeled cucumber
chopped cilantro plus extra for garnish
small red chili sliced thinly plus extra for garnish
rice wine vinegar
Pinch of salt
boneless chicken thighs
Chinese five spice powder
Sea salt and cracked black pepper
cooked brown rice
Sriracha hot sauce if desired
In a bowl combine the daikon, carrot, cucumber, cilantro, red chili, vinegar, sugar, and salt.
Mix well and let sit for 30 minutes.
Sprinkle the five-spice all over the chicken and season with salt and black pepper. Let rest for 10-15 minutes (or overnight for maximum flavor)
Preheat the grill to high and cook the chicken until no longer pink in the middle. Cover with foil and let rest for 3-4 minutes.
Warm the rice and divide between two bowls.
Using a slotted spoon scoop out some of the pickled veggie mix and place on top of the each rice bowl.
Roughly slice the chicken and divide between both bowls next to the pickled veggies.
Drizzle a small amount of soy sauce over the top of each dish.
Garnish with extra chopped cilantro and finely chopped red chili.
Serve with Sriracha sauce on the side.
Pickled veggies recipe adapted from New York Times Food.