Description
Chicken Banh Mi Bowls with Pickled Veggies offer a delightful culinary experience right at home. Featuring tender, marinated chicken paired with tangy pickled veggies and served over fluffy rice, this dish is not only visually stunning but also a flavor-packed option perfect for busy weeknights or leisurely weekends. Whether you’re meal prepping or entertaining guests, these bowls are sure to impress!
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 2 medium carrots, thinly sliced
- 1 large English cucumber, thinly sliced
- 1/2 cup rice vinegar
- 2 tablespoons sugar
- 2 tablespoons low-sodium soy sauce
- 1/4 cup fresh cilantro, chopped
- 2 cups cooked rice or rice noodles
Instructions
- Marinate the chicken in soy sauce and minced garlic for at least 30 minutes.
- Prepare pickled veggies by mixing sliced carrots and cucumbers with rice vinegar, sugar, and salt; let them soak.
- Cook marinated chicken in a skillet over medium-high heat for about 6-7 minutes per side until golden brown.
- Prepare rice according to package instructions or use leftover rice.
- Assemble your bowls with a base of rice topped with sliced chicken and pickled veggies.
- Garnish with chopped cilantro and serve.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 480
- Sugar: 6g
- Sodium: 890mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg