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Easy and Delicious Vietnamese Chicken Bowl with Sriracha Mayo

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This is a sponsored post written by me on behalf of Blue Plate Mayonnaise. All opinions are 100% mine.
Wanting to try something new? This easy and delicious Vietnamese Chicken Bowl with Sriracha Mayo is sure to hit the spot. The perfect spin on Banh Mi Bowls. SO yummy!

Do you ever get tired of eating the same meals over and over again? Our family can only eat ground beef tacos so many times each month. Things needed to be changed up a bit, and that change resulted in this DELICIOUS recipe! I am so excited to share this recipe with you!!

The Ingredient That Will Make or Break Your Recipes

The star of the show in this recipe is Blue Plate Mayonnaise. Did you know that it was Voted #1 Mayonnaise by Epicurious ? It’s that good!

Mayonnaise can make or break a recipe. In one of our many moves, I remember running to a store I had never been in before and grabbed the first mayo I saw. I didn’t look at the brand, just grabbed and ran. As we were eating dinner that night, my husband and I just looked at each other mid-bite. Our favorite meal, the one that was our staple comfort food in times of uncertainty and newness, tasted unfamiliar and almost inedible. After looking at the dates on the ingredients, we realized that the culprit was the mayo.

Not all mayos are created equally.

Don’t be like me. Make sure when you grocery shop for your ingredients to make this delicious chicken bowl you buy Blue Plate Mayonnaise. You’ll be glad you did!

Not sure where to find it? No worries.Find the product near you for all your recipes this summer. Blue Plate Mayonnaise turned our non-mayo loving, picky eaters in the family into mayo lovers! Maybe they should add that to their reviews.

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Make sure you add Blue Plate Mayonnaise to your shopping list. You’ll be glad you did!

Vietnamese Chicken Bowl with Sriracha Mayo

A perfect mix of chicken and veggies with spicy Sriracha mayo. Change out the protein and it’s a completely different meal!

Ingredients for Vietnamese Chicken Bowl with Sriracha Mayo

For the Vegetables:

  • 2 cups shredded carrots
  • 2 cups English cucumber, sliced thin
  • ¼ cup cilantro, roughly chopped
  • 1 teaspoon lime zest Juice from 1 whole lime
  • Sea salt, to taste
  • Fresh cracked pepper, to taste

For the Rice:

  • 1 ½ cups water Pinch sea salt
  • 1 cup jasmine rice
  • 2 tablespoons butter
  • 1 teaspoon lime zest

For the Chicken:

  • 2 tablespoons canola oil, divided
  • 24 oz boneless, skinless chicken breast
  • Sea salt, to taste
  • Fresh cracked pepper, to taste
  • 4 cloves garlic, minced
  • ¼ cup gluten-free soy sauce
  • 1 teaspoon sriracha
  • Juice from 1 whole lime
  • 1 ½ tablespoons sugar

For the Sriracha Mayo:

  • ¼ cup Blue Plate Mayo
  • 1 teaspoon sriracha
  • 2-3 teaspoons water
  • Sea salt, to taste
  • Fresh cracked pepper, to taste

Instructions to Cook Vietnamese Chicken Bowl with Sriracha Mayo:

  1. In a large bowl, combine the shredded carrots, sliced cucumber, cilantro, lime zest, lime juice, salt, and pepper.
  2. Toss gently and set aside to marinate, stirring occasionally.
  3. In a medium-sized pot, bring the water and pinch of salt to a boil. Add the jasmine rice, reduce heat to a simmer, cover, and let cook for 15 minutes, or until water is absorbed. Remove from heat, fluff with a fork, and add the butter and lime zest.
  4. Stir to combine and set aside, covered, until ready to plate.
  5. Heat 1 ½ tablespoons canola oil in a large skillet over medium-high heat.
  6. Pat dry the chicken and generously season with salt and pepper.
  7. Add chicken to the skillet and cook for 2-4 minutes per side, or until no longer pink and a meat thermometer inserted into the thickest portion reads 165 degrees. Remove chicken from skillet and set aside.
  8. Reduce heat to medium and add remaining canola oil. Add the garlic and cook for 30 seconds, or until fragrant. Add soy sauce, sriracha, lime juice, and sugar and stir until sauce thickens, around 2 minutes. Remove from heat.
  9. In a small bowl, combine the Blue Plate Mayo and sriracha. Slowly add water, 1 teaspoon at a time, until mixture reaches drizzling consistency. Season with salt and pepper.

To Plate a Yummy Vietnamese Chicken Bowl with Sriracha Mayo:

  1. Divide rice between 4 plates, then add the sliced chicken.
  2. Spoon thickened pan sauce over the chicken, then divide the marinated vegetables between the plates.
  3. Generously drizzle the entire dish with sriracha mayo and enjoy!

YUM! Want more? Find recipes using Blue Plate Mayonnaise here! Blue Plate Mayonnaise is the perfect companion to your favorite recipes.

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Brooke Pakulski

Tuesday 18th of June 2019

That looks INCREDIBLE. I've been too busy to cook lately and I swear I'm bookmarking this to make it this weekend. I need it.

Whitney

Tuesday 18th of June 2019

It’s so easy and delicious!

Kate

Tuesday 18th of June 2019

That looks delicious and so easy! Can’t wait to try it.

Whitney

Tuesday 18th of June 2019

It’s delicious!!