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Chicken Banh Mi Bowls with Pickled Veggies Recipe

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This vibrant and flavorful Chicken Banh Mi Bowls recipe brings together savory ground chicken cooked with aromatic spices and fresh herbs, paired with crisp pickled vegetables and a zesty sriracha sauce. Served over steamed jasmine rice, this gluten-free and dairy-free meal packs a perfect balance of sweet, tangy, and spicy flavors in just 35 minutes.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Vietnamese-inspired
  • Diet: Gluten Free

Ingredients

Pickled Veggies

  • ¼ cup rice vinegar
  • 1 tablespoon coconut aminos
  • ½ teaspoon kosher salt
  • ¼ teaspoon crushed red chili flakes
  • 1 cup thinly sliced carrot ribbons (about 1 medium carrot)
  • ½ cup thinly sliced shallots (about 1 large shallot)
  • 2 cups very thinly sliced Persian cucumbers (about 2 mini Persian cucumbers) – add just before serving

Chicken

  • 1 tablespoon avocado oil
  • 1.5 pounds ground chicken (93/7 lean-to-fat ratio)
  • ½ cup thinly sliced shallot (about 1 large shallot)
  • 4 green onions, white and green parts divided
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon freshly grated ginger
  • 3 cloves garlic, minced
  • ⅓ cup coconut aminos
  • 2 teaspoons fish sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon sriracha
  • 2 teaspoons coconut sugar
  • 1 teaspoon kosher salt
  • ¼ teaspoon crushed red pepper flakes
  • 1 tablespoon toasted sesame seeds
  • ¼ cup julienned Thai basil
  • ½ cup chopped fresh cilantro
  • ½ cup chopped roasted peanuts (optional)

Sriracha Sauce

  • ½ cup dairy-free sour cream
  • 1 clove garlic, minced
  • 2 tablespoons rice vinegar
  • 1 tablespoon freshly squeezed lime juice
  • 2 teaspoons coconut sugar
  • 2–3 tablespoons sriracha (adjust to taste)
  • ½ teaspoon kosher salt

To Serve

  • Cooked jasmine rice

Instructions

  1. Prepare Pickled Veggies: In a medium bowl, whisk together rice vinegar, coconut aminos, kosher salt, and crushed red chili flakes. Add the carrot ribbons and sliced shallots, tossing to combine well. Refrigerate this mixture until ready to serve, but hold off on adding the sliced cucumbers to keep them crisp.
  2. Cook Chicken Base: Heat avocado oil in a large skillet over medium heat. Add ground chicken, sliced shallot, and the white parts of the green onions, spreading the mixture evenly. Let cook undisturbed for 4 minutes, then stir and cook another 3–4 minutes until fully cooked. Drain any excess liquid using a strainer and set the chicken aside.
  3. Sauté Aromatics: Return the skillet to medium-high heat and add toasted sesame oil. Once hot, sauté minced garlic and freshly grated ginger for about 1 minute, until fragrant and golden.
  4. Add Chicken and Sauce: Add the drained chicken back into the skillet and combine with the sautéed aromatics. Stir in coconut aminos, fish sauce, rice vinegar, lime juice, sriracha, coconut sugar, kosher salt, and crushed red pepper flakes. Let cook undisturbed for 4 minutes to let the sauce start caramelizing.
  5. Caramelize Chicken: Stir and continue cooking for another 4 minutes, allowing the liquid to reduce substantially. The chicken should develop a deep golden brown color with some crispy edges. Remove from heat and toss in toasted sesame seeds, Thai basil, chopped cilantro, and optional roasted peanuts. Garnish with the green parts of the green onions.
  6. Make Sriracha Sauce: In a bowl, combine dairy-free sour cream, minced garlic, rice vinegar, lime juice, coconut sugar, sriracha, and kosher salt. Stir until smooth and well blended. Adjust sriracha quantity to preference for heat level.
  7. Assemble Bowls: Just before serving, add the sliced Persian cucumbers to the pickled veggie mixture and toss gently. Serve each bowl with a bed of jasmine rice, a hearty scoop of the caramelized chicken mixture, a few forkfuls of pickled veggies, and a drizzle of the creamy sriracha sauce.
  8. Storage Tips: Store leftover components separately in airtight containers: keep pickled veggies, sriracha sauce, chicken, and rice apart in the refrigerator for up to 4 days. Reheat chicken and rice before serving, then assemble with chilled pickled veggies and sauce to maintain texture and freshness.

Notes

  • Adding cucumbers just before serving keeps them crunchy in contrast to the softer pickled carrots and shallots.
  • Using ground chicken with a 93/7 lean-to-fat ratio helps balance moisture and flavor while reducing excess grease.
  • To make this recipe nut-free, omit the roasted peanuts.
  • Adjust sriracha amounts in both the chicken marinade and sauce according to your preferred spice level.
  • For a lower sodium version, reduce fish sauce and salt quantities and substitute with low-sodium coconut aminos if desired.
  • Serve with jasmine rice to soak up the delicious sauce, or substitute with cauliflower rice for a low-carb option.

Find it online: https://allcookedup.com/chicken-banh-mi-bowls-with-pickled-veggies-recipe/