Vietnamese Chicken and Rice Bowls
 
 
Serves: 4 servings
Ingredients
  • 1 pound chicken cutlets
  • ¼ cup fish sauce
  • zest and juice of 1 lime
  • 2 teaspoons coconut sugar
  • ½ sliced jalapeño
  • 2 teaspoons grated ginger
  • 2 teaspoons minced garlic
  • 1 tablespoon chopped cilantro
  • 2 tablespoons olive oil
  • Dressing:
  • 1 Thai chile, seeded and minced
  • 2 large garlic clove, peeled, minced
  • 2 tablespoon sugar
  • 2 tablespoon rice vinegar
  • ¼ cup tablespoons lime juice
  • ¼ cup Vietnamese or Thai fish sauce
  • 1 medium zucchini, spiraled or julienned
  • 1 carrot, peeled, spiraled or julienned
  • ½ head green cabbage, shredded
  • ¼ cup of each chopped fresh cilantro, mint and basil
  • 1 large cucumber, halved seeded and cut into half-moons
  • 1 cup white rice
  • 1 cup coconut milk
Instructions
  1. Combine all the ingredients for the chicken in a shallow baking dish. Let chicken marinate for 1-24 hours covered in the fridge.
  2. When ready to cook, lightly oil a grill pan over medium heat and grill chicken 5-7 minutes on each side, until cooked through. Transfer chicken to cutting board and let rest 5 minutes before slicing.
  3. In a large bowl, add the cabbage, zucchini, carrot, cucumbers and herbs. Whisk all the dressing ingredients together. toss salad with ½ the dressing, reserving other half for serving.
  4. Cook rice according to package directions, substituting ½ amount of water for coconut milk.
  5. To assemble, place a large spoonful of rice in the bottom of a large bowl. Top with salad and chicken and serve with extra dressing on the side
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2021/04/26/vietnamese-chicken-rice-bowls/