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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 unit(s)
Chicken Breasts
¾ cup
Jasmine Rice
2 tbsp
Nuoc Cham
(Contains: Anchovies, Soy)
½ tbsp
Soy Sauce
(Contains: Soy, Wheat, Sulphites May contain traces of: Fish, Milk, Mustard, Sesame, Wheat, Egg)
1 unit(s)
Carrot
1 tbsp
Seasoned Rice Vinegar
(Contains: Sulphites)
1 tsp
Garlic Salt
(May contain traces of: Milk, Mustard, Sesame, Wheat, Peanuts, Soy, Sulphites, Tree nuts)
1 unit(s)
Mini Cucumber
2 tbsp
Sweet Chili Sauce
(May contain traces of: Fish, Milk, Mustard, Sesame, Wheat, Egg, Soy, Sulphites, Crustaceans)
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.
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.
