Chicken Banh Mi Bowls (Print Version)

High-protein chicken bowls with pickled veggies, sriracha, and jasmine rice. Gluten- and dairy-free friendly.

# Ingredients:

Pickled Vegetables

01 - 1/4 cup rice vinegar
02 - 1 tablespoon coconut aminos
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon crushed red chili flakes
05 - 1 cup thinly sliced carrot ribbons (about 1 medium carrot)
06 - 1/2 cup thinly sliced shallots (about 1 large shallot)
07 - 2 cups very thinly sliced Persian cucumbers (about 2 mini Persian cucumbers)

Chicken

08 - 1 tablespoon avocado oil
09 - 1.5 pounds ground chicken (93/7)
10 - 1/2 cup thinly sliced shallot (about 1 large shallot)
11 - 4 green onions, white and green parts divided
12 - 1 tablespoon toasted sesame oil
13 - 1 tablespoon freshly grated ginger
14 - 3 cloves garlic, minced
15 - 1/3 cup coconut aminos
16 - 2 teaspoons fish sauce
17 - 1 tablespoon rice vinegar
18 - 1 tablespoon freshly squeezed lime juice
19 - 1 tablespoon sriracha
20 - 2 teaspoons coconut sugar
21 - 1 teaspoon kosher salt
22 - 1/4 teaspoon crushed red pepper flakes
23 - 1 tablespoon toasted sesame seeds
24 - 1/4 cup julienned Thai basil
25 - 1/2 cup chopped fresh cilantro
26 - 1/2 cup chopped roasted peanuts (optional)

Sriracha Sauce

27 - 1/2 cup dairy-free sour cream or avocado oil mayonnaise (e.g., Primal Kitchen)
28 - 1 clove garlic, minced
29 - 2 tablespoons rice vinegar
30 - 1 tablespoon freshly squeezed lime juice
31 - 2 teaspoons coconut sugar
32 - 2 to 3 tablespoons sriracha
33 - 1/2 teaspoon kosher salt

To Serve

34 - Cooked jasmine rice

# Instructions:

01 - 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.
02 - 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.
03 - 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.
04 - 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.
05 - Remove from heat. Stir in toasted sesame seeds, Thai basil, cilantro, and peanuts. Top with reserved green onion tops.
06 - Whisk dairy-free sour cream, garlic, rice vinegar, lime juice, coconut sugar, sriracha, and kosher salt in a medium bowl until smooth.
07 - 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:

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

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