Banh Mi Bowls

Our favorite weeknight dinner, these Banh Mi bowls feature savory ground chicken in a flavorful sauce, complemented by fresh veggies and a spicy sriracha mayo drizzle.

By @jacialisontodd

Original recipe source

Cook time: 30 minutes

Servings: 3

Ingredients

• 0.33 cup coconut aminos
• 1 tsp rice vinegar
• 1 tbsp sesame oil
• 0.25 tsp ground ginger
• 3 cloves fresh garlic minced
• 3 tbsp honey
• 0 olive oil
• 1 lb ground chicken
• 1 cucumber thinly sliced
• 1 jalapeño thinly sliced
• 2 green onion roughly chopped
• 1 cup shredded carrots
• 2 tbsp mayonnaise
• 1 tsp sriracha
• 0 water splash
• 0 jasmine rice optional

Instructions

1. In a mixing bowl, combine 1/3 cup of coconut aminos, 1 tsp of rice vinegar, 1 tbsp of sesame oil, 1/4 tsp of ground ginger, 3-4 cloves of minced garlic, and 2-3 tbsp of honey. Mix until smooth. Set aside.
2. Heat a skillet over medium heat, add a splash of olive oil, and brown 1 lb of ground chicken.
3. While the chicken cooks, prepare the toppings by thinly slicing 1 cucumber, 1 jalapeño, and roughly chopping 2 green onions. Also, gather 1 cup of shredded carrots.
4. Once the chicken is browned, pour the prepared sauce over it. Stir to combine, and let it simmer for 6-7 minutes until the sauce thickens.
5. In a small bowl, mix 2 tbsp of mayo with 1 tsp of sriracha. Add a splash of water and stir until smooth.
6. To serve, place a bed of jasmine rice in the bowls (optional), layer with chicken and sauce, and top with prepared vegetables. Drizzle with the sriracha mayo and enjoy.