Chicken Banh Mi-Inspired Bowls
with Pickled Carrots and Radish- Sesame
- Soy
- Mustard
- Egg
- Soy
- Sulphites
- Tree nuts
- Egg
- Gluten
- Milk
- Mustard
- Peanuts
- May contain traces of allergens
- Crustaceans
- Sesame
- Wheat
- Fish
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, 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! Ingredients: Ground chicken • Jasmine rice • Hoisin sauce (sugars (sugar, glucose, fancy molasses), water, tomato paste, soy sauce (soybean, maltodextrin, salt) vinegar, modified corn starch, rice vinegar, tahini (sesame), salt, soybean oil, sesame oil, mustard, garlic powder, onion powder, spices, natural flavour, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) (soy, sesame, mustard) • Spicy mayonnaise (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) (egg, mustard) • Radish • Carrots • Green onion • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Sesame oil • Miso stock concentrate (sugars (maltodextrin, glucose), water, soybean, rice, salt, alcohol) (soy) • Sesame seeds.
Ingredients
250 g
Ground Chicken
¾ cup
Jasmine Rice
2 unit(s)
Radish
56 g
Carrot, julienned
9 g
Sesame Seeds
(Contains: Sesame May contain traces of: Soy, Sulphites, Tree nuts, Egg, Gluten, Milk, Mustard, Peanuts)
1 unit(s)
Miso Broth Concentrate
(Contains: Soy May contain traces of: Sulphites, Egg, Gluten, Milk, Mustard, Crustaceans, Sesame, Wheat, Fish)
4 tbsp
Hoisin Sauce
(Contains: Sesame, Soy, Mustard May contain traces of: Sulphites, Egg, Gluten, Milk, Crustaceans, Wheat, Fish)
4 tbsp
Spicy Mayo
(Contains: Mustard, Egg May contain traces of: Soy, Sulphites, Gluten, Milk, Crustaceans, Sesame, Wheat, Fish)
1 tbsp
Seasoned Rice Vinegar
(May contain traces of: Soy, Tree nuts, Egg, Milk, Mustard, Sesame, Wheat, Fish)
2 unit(s)
Green Onion
1 tbsp
Sesame Oil
(Contains: Sesame)
Not included in your delivery
0.32 tsp
Salt*
½ tbsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Before starting, 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. Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low.
- Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, thinly slice green onions.
- Cut radishes into 1/4-inch rounds.
- In a medium bowl, whisk together vinegar, 2 tbsp (4 tbsp) water, 1/8 tsp (1/4 tsp) salt and 1/2 tbsp (1 tbsp) sugar.
- Add radish and carrots, then toss to coat.
- Place in the fridge to pickle.
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) sesame oil, then chicken.
- Cook for 4-5 min, breaking up chicken into smaller pieces, until no pink remains.**
- To the pan, add hoisin sauce, miso broth concentrate and half the sesame seeds.
- Cook for 1-2 min, stirring often, until chicken is coated.
- Drain pickled veggies and discard liquid.
- To the rice, add remaining sesame oil. Fluff rice with a fork and season with salt, if you like.
- Divide rice between bowls. Top with chicken, pickled veggies and green onions.
- Spoon spicy mayo over top, then sprinkle with remaining sesame seeds.
If you've opted to get chicken, cook in the same way the recipe instructs you to cook the beef.** Disregard instructions to drain excess fat.
