Vietnamese Double Chicken Bowls
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Vietnamese Double Chicken Bowls

Vietnamese Double Chicken Bowls

with Quick-Pickled Veggies

Experience the vibrant flavours of Vietnam-inspired cuisine with this bowl! Succulent chicken glazed in a Nuoc Cham sauce served atop fragrant jasmine rice. Accompanied by quick-pickled cucumber for a refreshing crunch, it's a tantalizing fusion of sweet, savoury, and tangy flavours in every bowlful.

Tags:
BBQ Contest
Quick
Allergens:
Anchovies
Soy
Wheat
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time6 minutes
DifficultyMedium

Ingredients

serving amount

4 unit(s)

Chicken Breasts

¾ cup

Jasmine Rice

2 tbsp

Nuoc Cham

(Contains Anchovies, Soy)

½ tbsp

Soy Sauce

(Contains Wheat, Sulphites, Soy May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)

1 unit(s)

Carrot

1 tbsp

Seasoned Rice Vinegar

(Contains Sulphites)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

1 unit(s)

Mini Cucumber

2 tbsp

Sweet Chili Sauce

(May contain Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans)

Not included in your delivery

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories860 kcal
Fat20 g
Saturated Fat3.5 g
Carbohydrate85 g
Sugar15 g
Dietary Fiber3 g
Protein83 g
Cholesterol250 mg
Sodium1530 mg
Trans Fat0 g
Potassium1500 mg
Calcium50 mg
Iron3.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Strainer
Medium Pot
Measuring Spoons
Measuring Cups
Baking Sheet
Large Non-Stick Pan
Medium Bowl
Small Bowl

Instructions

Cook rice
1
  • Using a strainer, rinse rice until water runs clear.
  • Add rice and half the garlic salt to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
  • Remove from heat. Set aside, still covered.
2
  • Meanwhile, peel then cut carrot into 1/4-inch rounds.
  • Add carrots and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. 
  • Roast in the middle of the oven for 10 min. (NOTE: Carrots will continue to cook in step 4.)
Season and sear chicken
3
  • Heat a large non-stick pan over medium-high heat. 
  • Pat chicken dry with paper towels. Season with remaining garlic salt and pepper. 
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until golden-brown, 1-2 min a side. Remove from heat. 
Roast carrots and chicken
4
  • When carrots have roasted for 10 min, carefully remove from oven.
  • Add chicken to the same sheet, then drizzle 1/2 tbsp sweet chili sauce over each piece of chicken. 
  • Return carrots and chicken to the oven until carrots are tender and chicken is cooked through, 10-14 min.**
Remaining prep
5
  • Meanwhile, thinly slice cucumbers.
  • Add cucumbers, vinegar, 1/2 tbsp (1 tbsp) sweet chili sauce and 1/2 tbsp (1 tbsp) oil to a medium bowl.
  • Season with salt and pepper, then stir to combine.
  • Combine nuoc cham, soy sauce and remaining sweet chili sauce in a small bowl. 
Finish and serve
6
  • Thinly slice chicken.
  • Fluff rice with a fork, then divide between bowls. 
  • Top with carrots, chicken and any sauce remaining on baking sheet. 
  • Drizzle nuoc cham mixture over top. 
  • Serve marinated cucumbers alongside.  
Modularity step (under step 3)
7

If you've opted for double chicken, cook it in the same way the recipe instructs you to cook the regular portion of chicken. Work in batches, if necessary.