Chicken Bánh Mì Bowls
with Spicy Mayo & Pickled Veggies
Cooking time
25 minutes
Servings
2/4
Calories
650 /serving
The delicate crunch of pickled veggies is such a delightful part of bánh mì sandwiches that we’re showcasing it as a topping for Vietnamese-inspired bowls. Multicoloured carrots, fresh mint and warm helpings of edamame surround chicken browned to salty sweet.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 200g Multicoloured Nantes carrots
- 1 Scallion
- 3 Cucumbers
- 14g Mint
- 30ml Hoisin sauce
- 150g Edamame (or green peas)
- 60ml Rice vinegar
- 60ml Mayonnaise
- 🌶️ 15ml Sriracha
Contains: Eggs • Sesame • Soy • Sulphites • Wheat
You will need:
Microwave
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Small pot
Total Fat
38 g
Saturated Fat
5 g
Sodium
1270 mg
Total Carb
34 g
Sugars
20 g
Protein
45 g
Fibre
8 g
Preparation
Roast the chicken
- Preheat the oven to 450°F.
- Pat the chicken* dry; rub with the hoisin, a drizzle of oil and black pepper.
- Arrange on a lined sheet pan and roast, flipping halfway, 20 to 24 min., until cooked through.
Mise en place
- Meanwhile, thinly slice the carrots and cucumbers crosswise on an angle.
- Thinly slice the scallion crosswise.
- Pick the mint leaves off the stems; roughly chop the leaves.
Make the pickled veggies
- In a small pot, combine ¾ cup water (double for 4 portions), the vinegar and S&P; bring to a boil.
- Off the heat, add the carrots and cucumbers; toss well.
- Cover with plastic wrap and let soak for at least 5 min.
Make the sriracha mayo
- In a small bowl, combine the mayo, sriracha (add ½ or ¼ for medium spicy), 1 tbsp water (double for 4 portions) and S&P.
Warm the edamame
- In a second small bowl, combine the edamame, 1 tbsp water (double for 4 portions) and S&P.
- Microwave, 1 to 2 min., until warmed through.
- Drain and add the mint, a drizzle of oil and S&P; toss well.
Plate your dish
- Divide the chicken (slice beforehand if desired), pickled veggies (drain before adding) and edamame between your bowls.
- Drizzle with the sriracha mayo.
- Garnish with the scallion. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
