Ingredients
Chicken Mixture
- 2 tbsp olive oil
- 1 lb ground chicken
- 2 tbsp ginger, minced
- 2 tbsp garlic, minced
- 3 tbsp sweet Thai chili sauce
- 3 tbsp low sodium soy sauce
- 2 tsp fish sauce
- 2 tsp sesame oil
- 1/4 cup basil, sliced
Pickled Carrots
- 1 large carrot, cut into matchsticks
- 1/4 cup rice vinegar
- 2 tbsp granulated sugar
- 1/4 tsp salt
Base and Toppings
- 3 cups cooked white rice
- 1 cucumber, sliced
- Fresh cilantro, for garnish
- Green onions, sliced, for garnish
- Sesame seeds, for garnish
Spicy Mayo
- 1/2 cup mayonnaise
- 1 tsp sesame oil
- 1 tbsp sriracha, or more to taste
Instructions
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the ground chicken and cook, stirring occasionally, until it is no longer pink, about 5 minutes. Stir in the minced ginger and garlic and cook for an additional 2-3 minutes until fragrant.
- Add the sauces and basil: Stir in the sweet Thai chili sauce, sesame oil, fish sauce, and soy sauce, mixing well to coat the chicken evenly. Remove the skillet from heat and fold in the sliced basil. Set the chicken mixture aside until ready to assemble the bowls.
- Prepare the pickled carrots: In a small bowl, combine the carrot matchsticks with rice vinegar, sugar, and salt. Let the mixture sit for 5-10 minutes to pickle. Afterward, strain the pickling liquid over the cooked white rice to infuse it with flavor, tossing to coat thoroughly.
- Make the spicy mayo: In a small bowl, whisk together mayonnaise, sesame oil, and sriracha until fully combined. Adjust sriracha to taste according to your preferred spice level and set aside.
- Assemble the bowls: Divide the flavored rice evenly among four bowls. Top each bowl with the ground chicken mixture, pickled carrots, and sliced cucumber. Drizzle with the spicy mayo and garnish with fresh cilantro, sliced green onions, and a sprinkle of sesame seeds.
- Serve: Serve the Banh Mi Bowls immediately for best flavor. These bowls also store well for meal prep—just keep the spicy mayo separate until ready to eat to preserve freshness.
Notes
- You can substitute ground chicken with ground turkey or pork for variation.
- If you prefer a gluten-free version, ensure soy sauce is tamari or gluten-free soy sauce.
- Adjust the amount of sriracha in the spicy mayo to suit your preferred heat level.
- For vegan adaptation, replace ground chicken with crumbled tofu or tempeh and use vegan mayo.
- Pickling the carrots longer will result in a stronger tangy flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vietnamese
