Vietnamese Chicken Bowl

So pretty much a banh mi without bread. And with noodles. Because noodles are life.

Warning, it's long but not overly complicated. Mostly prep and chopping and pickling.

Serves 2-4

Prep Time – 30 Min



For the Chicken Marinade:

3 boneless, skinless chicken breasts

2 Tsp fresh grated ginger

2-3 cloves garlic, crushed

Zest of ½ lime

1 lime, juiced

½ bunch cilantro tender stems roughly chopped

¼ cup Low Sodium Soy Sauce

1 Tbs Fish Sauce

2 Tbs Raw Sugar

1 tsp red chili paste

1 Tbs sesame oil

Salt and Pepper to taste

For the Pickles:

1 Medium Daikon Radish, julienned (I omitted)

1 Medium Carrot, julienned

½ jalapeno, julienned (optional)

½ cup filtered water

¼ cup rice vinegar

1 Tbs raw sugar

Heavy pinch kosher salt

For the Dressing:

¼ cup Low Sodium Soy

1 Tbs dark sesame oil

1 Tbs Honey

2 Tbs Rice Vinegar

1 lime, juiced

½ bunch scallion greens, sliced

Bowl Add-Ins:

Soba or Rice Noodles cooked according to package directions

1 C sliced cabbage, napa, purple, or green

½ Red Pepper, seeded and diced

1 cucumber, seeded and sliced into half moons

½ bunch scallion greens, sliced

½ bunch cilantro, roughly chopped

½ jalapeno, seeded and sliced (optional - omitted, too hot)

Direction:

1. In a medium or large mixing bowl combine all ingredients for marinate except chicken, scallions and cilantro into the marinade. Mix well until sugar is dissolved and all wet ingredients are mixed. Set aside

Pound chicken into even thickness (or dont. I used unbeaten chicken thighs and while lumpy it worked out alright), season lightly with salt and pepper and add to the chicken marinade along with the scallions and cilantro. Combine until chicken is completely coated in marinade. Cover and chill until ready to cook.

2. Combine all wet ingredients for the pickle brine and mix until sugar is dissolved. Add daikon, carrot, and jalapeno. Refrigerate until ready to use.

Combine all the wet dressing ingredients until honey is dissolved, add scallions. Cover and refrigerate until ready to use.

Cook noodles according to package directions. Set aside.

3. Heat a large skillet or grill pan on Medium heat and spray evenly with a neutral oil or add 1 Tbs of a neutral oil to the pan. When oil is shimmering, add chicken. Cook 5-7 min, flip and repeat. Do not touch the chicken while it is searing until it is ready to flip. Remove once chicken reaches an internal temperature of 165 Fahrenheit. Tent with foil and rest 10 minutes.

4. Assemble your bowl. Add noodles to the center, add pickles, vegetables and chicken around the bowl. Dress with the dressing and garnish with cilantro, jalapeno and scallion greens. Serve with an extra wedge of lime and plenty of chili sauce. Enjoy!