Banh Mi Bowls

Banh Mi Bowl filled with rice, ground chicken, pickled veggies, and mango.

5 from 3 votes

These Banh Mi Bowls are just like the sandwich, but without the bread. Rice topped with sweet and spicy ground chicken, quick pickled vegetables, and slices of sweet mango.

Prep Time25

Cook Time15

Additional Time30

Total Time1 10

Course: Bowls, Chicken + Poultry

Cuisine: Asian

Keyword: banh mi, bowls, ground chicken, pickled vegetables, rice bowls

Servings: servings

Author: Danae Halliday

Ingredients

Pickled Vegetables

1 cup carrot ribbons
2 Persian or mini cucumbers, sliced thin
1/2 cup thinly sliced radishes
1 jalapeño, seeds removed and sliced thin
1/2 cup rice vinegar
1/2 cup water
3 tablespoons sugar
Salt to taste

For The Chicken

1 tablespoon sesame oil or olive oil
1 pound ground chicken
Salt and freshly ground black pepper to taste
3 green onions, sliced thin
2 garlic cloves, grated or minced
2 teaspoons grated fresh ginger
2 tablespoons low sodium soy sauce or tamari
1 tablespoon fish sauce
1 tablespoon honey or maple syrup
2 teaspoons sriracha
1/2 of a lime juiced
2 tablespoons each chopped cilantro and basil

Other Ingredients

2 cups cooked rice
1 mango, peeled and sliced
Cilantro for garnish
Lime wedges

Instructions

Pickled Vegetables
In a jar or bowl combine the vinegar, water, sugar, and salt. Whisk together and then add in the vegetables. Press the vegetables down into the liquid so that they're covered. Cover with a lid and store in the refrigerator for at least 30 minutes until ready to use.
Chicken
In a glass measuring cup or bowl, whisk together the soy sauce, fish sauce, ginger, garlic, honey, and sriracha.
Heat the oil in a large skillet over medium-high heat. Add in the ground chicken and season with salt and pepper. Crumble the chicken with a wooden spoon and add in the green onions. Cook until it's nearly cooked through.
Pour the sauce into the skillet and stir everything together. Continue to cook until the chicken is cooked through and the sauce thickens slightly.
Add in the lime juice, basil and cilantro and stir together. Remove from the heat and assemble the bowls.
Add a serving of rice to each bowl and top with some of the chicken, pickled vegetables, and sliced mango. Garnish with cilantro and serve with a lime wedge.

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