Lemon grass and chicken banh mi bowl

ingredients

• Lemon grass and chicken banh mi bowl

  • 2 small Rangitikei chicken thigh fillets (200g)
  • 3 teaspoon lemon grass paste
  • 1/4 tablespoon dried chilli flakes
  • 2 teaspoon vegetable oil
  • 1 small carrot (70g), sliced thinly
  • 70 gram daikon, sliced thinly
  • 2 tablespoon white wine vinegar
  • 1 teaspoon caster (superfine) sugar
  • 1/2 250g packed 90-second microwave white rice
  • 2 teaspoon light soy sauce
  • 1 green onion, sliced thinly
  • 1/2 lebanese cucumber, sliced thinly
  • 2 tablespoon fresh coriander leaves
  • 1 1/2 tablespoon mayonnaise
  • 3 teaspoon sriracha chilli sauce
  • 1 lime wedge

method

• Lemon grass and chicken banh mi bowl

  • 1

    Combine chicken, lemon grass, chilli and oil in a small bowl, season; stand for 5 minutes.

  • 2

    Meanwhile, combine carrot, daikon, vinegar and sugar in a medium bowl, season; stand for 5 minutes. Drain.

  • 3

    Cook chicken on a heated oiled grill plate (or grill or barbecue) for 3 minutes each side or until cooked through. Cut chicken thickly widthways.

  • 4

    Heat rice following manufacturer’s instructions; place in a bowl, drizzle with soy sauce; top with chicken, pickled vegetables, green onion, cucumber and coriander.

  • 5

    Combine mayonnaise and chilli sauce. Serve with chicken and lime wedge.

notes

For a vegetarian option, substitute firm tofu for chicken. Sriracha is a thai-style chilli sauce available from selected supermarkets and Asian food stores. Substitute with whatever chilli sauce you have on hand, or use a little fresh seeded chilli. Lemon grass paste is available from the fresh food aisle of major supermarkets.