Vietnamese Chicken and Rice Bowls

Updated at: Thu, 18 Jul 2024 16:38:01 GMT

Step 1

Wash and dry produce. Zest and quarter lime. Peel and finely chop garlic. In a medium bowl, combine ponzu, lime zest, garlic, 2 teaspoons of sugar, a pinch of salt, and pepper. Pat Chicken dry with paper towels and cut into strips. Add to bowl and toss to combine. Set aside to marinate.

Step 2

While chicken marinates, cut cucumbers into half moons. Trim, peel, and grate carrot on the largest holes of a box grater. Roughly chop peanuts.

Step 3

In a small bowl, combine four tablespoons of mayonnaise with as much sriracha and garlic as you like. Season with salt. In a separate small bowl, combine cucumber, juice from half the lime, half teaspoon of sugar, and a pinch of salt. Set aside to quick pickle.

Step 4

In a small pot, combine rice, 2 1/4 cups of water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15 to 20 minutes. Keep covered off heat until ready to serve.

Step 5

When rice has about 5 minutes left, heat a drizzle of oil in a large pan over medium high heat. Add chicken and cook, stirring occasionally, until Brown and cooked through, 4 to 6 minutes. Turn off heat.

Step 6

Fluff rice with a fork and stir in two tablespoons of butter. Divide rice between bowls and top with chicken, grated carrot, pickled cucumber, spicy mayo, and peanuts. Serve with remaining lime wedges on the side.

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