Bahn mi-style chicken bowls

With pickled veggies and sriracha mayo

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Step 1

Wash and dry produce. Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Peel and finely chop garlic. Roughly chop cilantro, including tender stems.

Step 2

In a small pot, combine rice, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Step 3

While rice cooks, in a medium microwave-safe bowl, combine carrots, cucumber, vinegar, 1 TBSP water, 1 tsp sugar, and a pinch of salt; stir to combine. Microwave for 30 seconds; set aside to pickle, stirring occasionally.

Step 4

In a small bowl, combine 1½ TBSP mayonnaise with as much Sriracha as you like. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Step 5

Pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and garlic; cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. Turn off heat; stir in chili sauce to coat.

Step 6

Drain pickled veggies, keeping in bowl; add cilantro and stir to combine. Fluff rice with a fork; divide between bowls. Top rice with chicken and pickled veggies in separate sections, then drizzle with Sriracha mayo.