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Chicken Banh Mi Bowls with Pickled Veggies

By: Barbara Updated on Mon, 13 Apr 2026 19:55:19 GMT Hearty Mains
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Barbara, recipe developer and home cook at Graceful Flavors
By Barbara

Hi, I'm Barbara, the recipe developer and home cook behind Graceful Flavors. I share approachable recipes with clear steps, familiar ingredients, and delicious results for real everyday kitchens.

Updated on Mon, 13 Apr 2026 19:55:19 GMT

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A bowl of chicken and vegetables with rice and chopsticks. Pin it
A bowl of chicken and vegetables with rice and chopsticks.

These Chicken Banh Mi Bowls with pickled veggies, sriracha sauce, and jasmine rice are a vibrant and satisfying dinner that fits perfectly into a busy weeknight or meal prep routine. They bring bright Asian-inspired flavors together in a bowl that’s naturally gluten-free and dairy-free, making them accessible and delicious for many diets.

Ingredients

  • Rice vinegar: for the tangy pickling liquid; choose a good quality brand for bright flavor
  • Coconut aminos: as a gluten-free soy sauce substitute; it adds umami without the sodium punch of soy sauce
  • Kosher salt: helps season everything evenly and enhances the other flavors
  • Crushed red chili flakes: bring just a touch of heat, adjust to your heat tolerance
  • Carrot ribbons: provide sweetness and color; pick firm carrots for the best texture
  • Shallots: add mild sweetness and depth; look for firm, dry shallots with no blemishes
  • Persian cucumbers: shine for their thin skin and crisp bite, perfect for pickling
  • Avocado oil: is great for cooking as it has a high smoke point and a neutral flavor
  • Ground chicken: 93/7 lean ratio keeps it moist but not greasy
  • Toasted sesame oil: contributes a nutty aroma that's essential for authentic flavor
  • Fresh ginger and garlic: provide warmth and a bit of bite; use fresh rather than powdered
  • Fish sauce: is key for that savory depth typical of Vietnamese cooking; select a high-quality brand for the best result
  • Sriracha: adds heat and a subtle sweetness balancing the sauce
  • Coconut sugar: gives gentle caramel notes and helps the sauce caramelize beautifully
  • Fresh herbs: like Thai basil and cilantro lift the dish with bright, fresh flavors
  • Chopped roasted peanuts: add crunch and richness; use unsalted for better control over saltiness
  • Dairy-free sour cream or avocado oil mayo: makes for a creamy, cooling sriracha sauce
A bowl of food with chicken, rice, and pickled vegetables.
A bowl of food with chicken, rice, and pickled vegetables.

Step-by-Step Instructions

Sauté the Aromatics and Chicken:
Heat your avocado oil over medium in a skillet until hot. Add the ground chicken, sliced shallots, and the white parts of the green onions. Spread the mixture evenly and let it cook without stirring for four minutes to brown nicely on one side. Stir and cook for another three to four minutes until fully cooked through. To avoid sogginess, drain off any excess liquid and set aside.
Build the Flavor Base:
Turn the heat up to medium-high, add the toasted sesame oil. When fragrant, about a minute in, add minced garlic and freshly grated ginger. Sauté until golden and aromatic. Return the chicken to the skillet and mix well.
Simmer the Sauce:
Pour in the coconut aminos, fish sauce, rice vinegar, lime juice, sriracha, coconut sugar, kosher salt, and red pepper flakes. Toss the chicken gently to coat. Let it cook undisturbed for four minutes until the sauce starts to caramelize. Stir once and continue cooking another four minutes so the chicken takes on a deep golden color with crispy edges.
Finish with Fresh Herbs and Seeds:
Remove from the heat and toss in the toasted sesame seeds, Thai basil, cilantro, and roasted peanuts if using. Mix well and sprinkle the green parts of the sliced green onions on top for a fresh crunch.
Prepare the Pickled Veggies:
In a medium bowl, whisk together rice vinegar, coconut aminos, salt, and chili flakes. Add the carrot ribbons and sliced shallots, tossing to combine. Don’t add the cucumbers yet to keep them crisp. Refrigerate until ready to serve.
Make the Sriracha Sauce:
Combine the dairy-free sour cream or mayo with minced garlic, rice vinegar, lime juice, coconut sugar, sriracha, and salt in a bowl. Stir until smooth and creamy.
Assemble the Bowls:
Just before serving, add the thinly sliced Persian cucumbers to the pickled vegetables and toss to combine. Serve over a bed of warm jasmine rice, spoon on the caramelized chicken mixture, add the pickled veggies alongside, and drizzle with the creamy sriracha sauce.

Storage Tips

Store leftover chicken, rice, pickled veggies, and sriracha sauce in separate airtight containers to maintain each element’s texture and flavor. Keep pickled veggies refrigerated and add cucumbers right before serving for maximum crispness. Reheat chicken and rice gently to avoid drying out the meat.

Ingredient Substitutions

Ground chicken can be swapped for ground turkey, beef, pork, or tofu for a vegetarian alternative. Coconut aminos can be replaced with low sodium soy sauce or tamari, just note this adds soy protein. The creamy sriracha sauce can be substituted with dairy-free mayo, Greek-style yogurt alternatives, or mashed avocado. Peanuts can be omitted or replaced with toasted sunflower seeds to avoid nuts. Use any rice you prefer or cauliflower rice for a low-carb meal. Cut back or omit coconut sugar for a less sweet version.

A bowl of food with chicken, rice, and pickled vegetables.
A bowl of food with chicken, rice, and pickled vegetables.

Serving Suggestions

Serve these bowls alongside fresh lime wedges to add extra brightness. A crisp side salad with simple vinaigrette pairs well for more vegetables. Add extra herbs and sprinkle chili flakes if you like additional spice.

Cultural Context

The banh mi sandwich is a Vietnamese culinary icon combining French and Vietnamese flavors. This bowl is inspired by those classic flavors without the bread, using pickled veggies, fresh herbs, and a savory-sweet sauce. It’s a modern twist that keeps traditional flavors but fits contemporary dietary needs.

Frequently Asked Questions

How do I make the pickled veggies crisp?

Use thinly sliced carrots, shallots, and cucumbers, and add cucumbers just before serving. Store pickled veggies separately in the fridge to maintain crunch.

Can I substitute the ground chicken?

Yes, you can swap ground chicken for turkey, beef, pork, or a plant-based alternative like tofu for varied flavors and textures.

What gives the chicken its caramelized edges?

Cooking the chicken undisturbed at medium-high heat with the sauce allows natural sugars to caramelize, creating crispy, flavorful edges.

Is there a way to make this dish nut-free?

Simply omit the roasted peanuts or replace them with toasted sunflower seeds for added crunch without nuts.

Can I prepare this in advance?

You can make the components ahead but store the rice, chicken mixture, pickled veggies, and sauce separately. Assemble fresh to keep textures vibrant.

What can I use if I don’t have coconut aminos?

Low-sodium soy sauce or tamari can be used as substitutes, though this will introduce soy into the dish.

4.70 from 85 votes

Chicken Banh Mi Bowls

Prep Time:
20 Minutes
Cook Time:
15 Minutes
Total Time:
35 Minutes
Servings:
4
A bowl of chicken and vegetables with rice and chopsticks.
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High-protein chicken bowls with pickled veggies, sriracha, and jasmine rice. Gluten- and dairy-free friendly.

Ingredients

  • Pickled Vegetables

  • 1/4 cup rice vinegar
  • 1 tablespoon coconut aminos
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon crushed red chili flakes
  • 1 cup thinly sliced carrot ribbons (about 1 medium carrot)
  • 1/2 cup thinly sliced shallots (about 1 large shallot)
  • 2 cups very thinly sliced Persian cucumbers (about 2 mini Persian cucumbers)

  • Chicken

  • 1 tablespoon avocado oil
  • 1.5 pounds ground chicken (93/7)
  • 1/2 cup thinly sliced shallot (about 1 large shallot)
  • 4 green onions, white and green parts divided
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon freshly grated ginger
  • 3 cloves garlic, minced
  • 1/3 cup coconut aminos
  • 2 teaspoons fish sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon sriracha
  • 2 teaspoons coconut sugar
  • 1 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon toasted sesame seeds
  • 1/4 cup julienned Thai basil
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped roasted peanuts (optional)

  • Sriracha Sauce

  • 1/2 cup dairy-free sour cream or avocado oil mayonnaise (e.g., Primal Kitchen)
  • 1 clove garlic, minced
  • 2 tablespoons rice vinegar
  • 1 tablespoon freshly squeezed lime juice
  • 2 teaspoons coconut sugar
  • 2 to 3 tablespoons sriracha
  • 1/2 teaspoon kosher salt

  • To Serve

  • Cooked jasmine rice

Instructions

1.

1. Prepare the Pickled Vegetables: Whisk rice vinegar, coconut aminos, kosher salt, and crushed red chili flakes in a medium bowl. Add carrot ribbons and shallots, toss to combine. Refrigerate and add cucumbers just before serving.

2.

2. Cook the Chicken: Heat avocado oil in a large skillet over medium. Add ground chicken, shallots, and white parts of green onions. Cook undisturbed for 4 minutes, then stir and cook 3–4 more minutes until fully cooked. Drain excess liquid.

3.

3. Sauté Aromatics and Combine: Add toasted sesame oil to skillet, increase heat to medium-high. Sauté garlic and ginger until fragrant, about 1 minute. Return chicken to skillet and toss to combine.

4.

4. Add Sauce Ingredients and Reduce: Stir in coconut aminos, fish sauce, rice vinegar, lime juice, sriracha, coconut sugar, kosher salt, and red pepper flakes. Cook undisturbed for 4 minutes, then toss and continue cooking 4 more minutes until sauce thickens and chicken caramelizes with crispy edges.

5.

5. Finish the Chicken Mixture: Remove from heat. Stir in toasted sesame seeds, Thai basil, cilantro, and peanuts. Top with reserved green onion tops.

6.

6. Prepare the Sriracha Sauce: Whisk dairy-free sour cream, garlic, rice vinegar, lime juice, coconut sugar, sriracha, and kosher salt in a medium bowl until smooth.

7.

7. Assemble and Serve: Add cucumbers to pickled vegetables and toss gently. Serve by layering jasmine rice, chicken mixture, pickled vegetables, and a drizzle of sriracha sauce. Store leftover components separately in airtight containers in the refrigerator up to 4 days. Reheat chicken and rice before serving; add chilled pickled vegetables and sauce for best texture.

Notes

  1. To maintain crispness, store pickled vegetables, sriracha sauce, rice, and chicken separately and assemble just before serving.
  2. Ground chicken can be substituted with ground turkey, beef, pork, or tofu for a plant-based alternative.
  3. Use low-sodium soy sauce or tamari instead of coconut aminos if preferred, noting this adds soy.
  4. For a nut-free version, omit peanuts or substitute toasted sunflower seeds.

Tools You'll Need

  • Medium mixing bowl
  • Large skillet with tall sides
  • Strainer

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains peanuts and fish sauce; adjust accordingly for allergies.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 520
  • Total Fat: 22 g
  • Total Carbohydrate: 45 g
  • Protein: 38 g