Vietnamese Chicken Bowls
with Quick-Pickled Veggies- Anchovies
- Soy
- Wheat
- Sulphites
- Fish
- Milk
- Mustard
- Sesame
- Wheat
- Egg
- May contain traces of allergens
- Peanuts
- Soy
- Sulphites
- Tree nuts
- Crustaceans
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.
Ingredients
2 unit(s)
Chicken Breasts
¾ cup
Jasmine Rice
2 tbsp
Nuoc Cham
(Contains: Anchovies, Soy)
½ tbsp
Soy Sauce
(Contains: Fish, Milk, Mustard, Sesame, Wheat, Egg, May contain traces of allergens, Wheat, Sulphites, Soy)
1 unit(s)
Carrot
1 tbsp
Seasoned Rice Vinegar
(Contains: Sulphites)
1 tsp
Garlic Salt
(Contains: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, May contain traces of allergens)
1 unit(s)
Mini Cucumber
2 tbsp
Sweet Chili Sauce
(Contains: Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans, May contain traces of allergens)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.)
- 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.
- 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.**
- 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.
- 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.
