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A colorful Chicken Bánh Mì Bowl featuring seared lemongrass chicken, pickled carrots, cucumbers, and spicy sauce over jasmine rice.

Chicken Bánh Mì Bowls (With Quick-Pickled Veggies)

A high-protein lunch bowl featuring caramelized lemongrass chicken, tangy pickled carrots and daikon, fresh herbs, and a light spicy yogurt drizzle.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 4
Course: Lunch
Cuisine: Vietnamese / Asian-Fusion
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 500 g boneless skinless chicken breast or thighs, cut into thin strips
  • 2 stalks fresh lemongrass tender white core only, finely minced
  • 3 tablespoons gluten-free tamari or low-sodium soy sauce
  • 1 tablespoon fish sauce
  • 1 ½ tablespoons pure maple syrup or honey
  • 1 tablespoon toasted sesame oil
  • 4 cloves garlic finely minced
  • 1 teaspoon fresh ginger grated
  • 1 large carrot peeled and julienned
  • 1 medium daikon radish peeled and julienned
  • 120 ml unseasoned rice vinegar
  • 120 ml hot water
  • 1 teaspoon sea salt
  • 3 cups cooked jasmine rice or riced cauliflower
  • 1 medium English cucumber thinly sliced
  • 1 fresh jalapeño thinly sliced
  • 1 bunch fresh cilantro stems trimmed
  • ½ cup fresh mint leaves torn
  • 120 g plain nonfat or whole Greek yogurt
  • 2 tablespoons sriracha chili sauce
  • 1 tablespoon fresh lime juice
  • 1 tablespoon toasted white sesame seeds

Method
 

  1. Marinate the chicken: In a wide bowl, whisk the minced lemongrass, tamari, fish sauce, maple syrup, sesame oil, garlic, and ginger. Add the sliced chicken, tossing thoroughly to coat. Marinate at room temperature for 15 minutes, or cover and refrigerate up to 12 hours.
  2. Make the quick pickles: In a glass jar, dissolve the sea salt and 1 teaspoon of honey into the hot water and rice vinegar. Pack the julienned carrots and daikon into the liquid. Let steep for 15 minutes at room temperature.
  3. Mix the sauce: In a small bowl, whisk together the Greek yogurt, sriracha, and fresh lime juice until silky and pourable. Set aside.
  4. Sear the chicken: Heat a heavy skillet or cast-iron pan over medium-high heat with 1 teaspoon of avocado oil. Cook the chicken in a single layer for 3 to 4 minutes without moving to develop a deep char. Flip and cook 2 to 3 minutes more until cooked through (74°C/165°F).
  5. Assemble the bowls: Divide the cooked jasmine rice among four serving bowls. Top with charred chicken, drained pickled carrots and daikon, sliced cucumber, jalapeños, fresh cilantro, and mint. Drizzle generously with sriracha-yogurt sauce and sprinkle with sesame seeds.

Notes

  • Bruise lemongrass stalks firmly with the flat edge of your knife before mincing to release the essential citrus oils.
  • Store chicken, rice, pickled slaw, and sauce in separate airtight containers for up to 4 days of meal prep.
  • Swap jasmine rice for cauliflower rice to create an ultra-low-carb, keto-compliant lunch.
    Never crowd your skillet when searing the chicken. Cooking in two separate batches guarantees authentic street-food caramelization instead of steaming the meat in its juices.