Vietnamese-Style Caramelized Chicken Bowls
with Marinated Veggies and Nuoc Cham- Wheat
- Soy
- Fish
- Sulphites
- Gluten
- May contain traces of allergens
- Crustaceans
- Egg
- Milk
- Mustard
- Sesame
- Sulphites
- Wheat
- Fish
- Soy
- Tree nuts
- Peanuts
Caramelized ground chicken is a game-changer in these Vietnamese-style meat and veggie bowls. Lime-pickled carrots and cucumbers add brightness and acidity to balance the sweet and savoury pork. Tangy and umami-packed nuoc cham completes the dish. Ingredients: Ground chicken • Jasmine rice • Limes • Cucumber • Nuoc cham sauce (water, sugar, rice vinegar, lime juice from concentrate, fish sauce powder (fermented anchovies, maltodextrin, salt), salt, garlic, vegetable oil, dried chilies, salted anchovies, natural flavour (soy), xanthan gum, citric acid, potassium sorbate, sodium benzoate) (anchovies, soy) • Carrots • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Brown sugar (cane sugar, molasses) • Cilantro.
Ingredients
250 g
Ground Chicken
¾ cup
Jasmine Rice
1 unit(s)
Mini Cucumber
56 g
Carrot, julienned
1 unit(s)
Lime
7 g
Cilantro
28 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
4 tbsp
Nuoc Cham
(Contains: Soy, Fish May contain traces of: Gluten, Crustaceans, Egg, Milk, Mustard, Sesame, Sulphites, Wheat)
2 tbsp
Soy Sauce
(Contains: Wheat, Soy, Sulphites May contain traces of: Gluten, Crustaceans, Egg, Milk, Mustard, Sesame, Sulphites, Wheat, Fish, Soy)
2 tbsp
Ginger-Garlic Puree
(May contain traces of: Milk, Sulphites, Soy)
1 tbsp
Brown Sugar
(May contain traces of: Crustaceans, Egg, Milk, Mustard, Sesame, Sulphites, Wheat, Fish, Soy, Tree nuts, Peanuts)
Not included in your delivery
0.19 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- 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, zest, then juice lime.
- Thinly slice cucumbers.
- Roughly chop cilantro.
- In a large bowl, whisk together half the nuoc cham, 1/2 tbsp (1 tbsp) lime juice, 1/2 tbsp (1 tbsp) oil and 1/2 tsp (1 tsp) sugar. Season with salt and pepper.
- Add cucumbers and carrots to marinade. Toss to combine.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook for 4-5 min, breaking up chicken into smaller pieces, until no pink remains.**
- Add brown sugar. Cook for 2 min, stirring occasionally, until starting to caramelize.
- Add ginger-garlic puree and soy sauce. Cook for 1-2 min, stirring often, until fragrant and liquid evaporates.
- Remove from heat.
- Add remaining nuoc cham. Season with pepper, then stir to combine.
- Fluff rice with a fork, then stir in half the cilantro and 1/2 tsp (1 tsp) lime zest.
- Drain marinated veggies over a small bowl.
- Divide rice between bowls. Top with chicken and marinated veggies. (TIP: Drizzle remaining marinade over top, if you like.)
- Sprinkle remaining cilantro and crispy shallots over top.
If you've opted to get chicken, add 1 tbsp (2 tbsp) oil to the pan, then add chicken. Cook chicken in the same way the recipe instructs you to cook pork.**
