Chicken Banh Mi-Style Bowls
with Pickled Carrots and Radishes
We've taken the traditional banh mi sandwich and turned it on its head! This quick and tasty meal has everything you love about the original, but packed into a satisfying dinner with fluffy jasmine rice. Spicy mayo, pickled veggies and saucy meat all come together for a Vietnamese-inspired party-in-a-bowl!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Chicken
¾ cup
Jasmine Rice
3 unit
Radish
56 g
Carrot, julienned
1 tbsp
Sesame Seeds
(Contains Sesame)
1 unit
Miso Broth Concentrate
(Contains Soy)
4 tbsp
Hoisin Sauce
(Contains Soy, Sesame, Mustard)
4 tbsp
Spicy Mayo
(Contains Egg, Mustard)
1 tbsp
Rice Vinegar
(Contains Sulphites)
7 g
Cilantro
Not included in your delivery
½ tbsp
Sugar*
½ tbsp
Oil*
0.31 tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.Meanwhile, roughly chop cilantro. Cut radishes into 1/4-inch rounds.
Add rice to the boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.
Meanwhile, whisk together vinegar, 2 tbsp (4 tbsp) water, 1/8 tsp (1/4 tsp) salt and 1/2 tbsp (1 tbsp) sugar in a medium bowl. Add radishes and carrots, then toss to coat. Place in the fridge to pickle.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook, breaking up chicken into smaller pieces, until no pink remains, 4-5 min.**
Add hoisin sauce, miso broth concentrate and half the sesame seeds to the pan.Cook, stirring often, until chicken is coated, 1-2 min.
Drain pickled veggies and discard liquid. Fluff rice with a fork, then season with salt, to taste.Divide rice between bowls. Top with chicken, pickled veggies and cilantro. Spoon spicy mayo over top, then sprinkle with remaining sesame seeds.
