Ingredient:
Meat
- 2 tablespoons sesame oil
- 1 pound chicken breasts, thinly sliced
- Kosher salt and ground black pepper
- 3 green onions, chopped
- 4 garlic cloves, minced
- 1 tablespoon fish sauce
- 1 tablespoon sriracha
- 1 tablespoon white granulated sugar
Bowls
- 1 cup uncooked white or brown rice
- 2 cups matchstick carrots
- 2 cups daikon, cut into matchsticks
- 1/4 cup rice vinegar
- 1/4 cup white granulated sugar
- 1 teaspoon kosher salt
- 1/2 English cucumber, cut into matchsticks
- fresh cilantro, basil, mint, jalapeños, additional green onions
Sauce
- 1/2 cup full fat regular mayo
- 3 tablespoons freshly squeezed lime juice and 1/4 teaspoon lime zest
- 1 tablespoon Sriracha
Directions:
Bowls
1. Combine the carrots, daikon, rice vinegar, sugar, and 1 teaspoon salt in a large bowl. Let stand at room temperature for one hour, gently stirring the mixture every 15-20 minutes.
2. Follow package directions to cook the rice. Set aside when finished.
Sauce
1. Whisk all of the ingredients together in a small bowl: the mayo, lime juice, lime zest, and sriracha. Cover and chill in the fridge.
Meat:
1. In a large pan, heat the sesame oil over medium high and then add in the chicken. Season with salt and pepper. Cook the chicken, until cooked through, about 7-9 minutes. Stir in the green onions and stir for another 2-3 minutes. Add the garlic and stir for one more minute. Stir in the fish sauce, sriracha, and sugar. Toss to combine.
2. To assemble: Divide the cooked rice evenly among 4 bowls. Top with even amounts of the chicken. Using a slotted spoon, pull out even amounts of the pickled veggies and place in the bowls. Add even amounts of cucumber to the bowls. Finish off the bowls with desired amounts of sauce and optional additions as desired: fresh cilantro, basil, and mint. Green onions, jalapeño, and lime wedges are other optional toppings.
boymomfoodie.mom 