Recipe

Lemon grass and chicken banh mi bowl

Fragrant, flavoursome and so delicious! You can't go wrong with this quick and easy lemon grass and chicken banh mi bowl for dinner tonight!

Jul 16, 2015 12:51am
  • 15 mins preparation
  • 10 mins cooking
  • Serves 1
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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.

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