Vietnamese · Lunch
Shredded Chicken Rice Bowl
Poached chicken breast is shredded and tossed with steamed jasmine rice, quick-pickled carrot and daikon, cucumber, fresh herbs and crushed roasted peanuts, finished with a nuoc cham dressing balancing fish sauce, lime juice and sugar. Served warm-to-room-temperature with chili and scallion for a bright, savoury one-bowl meal.
$5
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
478Calories
47.2gProtein
10.8gFat
45.6gCarbs
15.3gSugar
4.9gFiber
1580mgSodium
123mgChol
2.3gSat Fat
980mgPotassium
85mgCalcium
2.8mgIron
0.4mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Julienne the carrot and daikon, slice the cucumber, chop the cilantro and mint, mince the garlic, slice the chili, and slice the scallion; set aside ready for assembly.
2
Pickle
Toss the julienned carrot and daikon with rice vinegar and 1 teaspoon sugar in a small bowl; let sit at room temperature for 15 minutes until softened.
3
Poach
Place the chicken breast in a small saucepan, cover with 1 cup water, add salt, and simmer over medium heat 12–14 minutes until no pink remains inside.
4
Rest
Lift the chicken onto a cutting board and let cool 5 minutes, then shred into bite-sized strands with two forks.
5
Whisk
In a small bowl, whisk together the fish sauce, lime juice, remaining 1 teaspoon sugar, minced garlic, and sliced chili until the sugar dissolves.
6
Build
Spoon the jasmine rice into a bowl, top with the shredded chicken, drained pickled carrot and daikon, cucumber slices, cilantro, mint, scallion, and peanuts.
7
Plate
Spoon the nuoc cham dressing over the bowl just before eating so the fresh herbs stay bright.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken breast, boneless
- 1 1/3 cup220g cooked jasmine rice
- 2/3 cup80g carrot
- 2/3 cup70g daikon
- 4 tbsp4 tbsp rice vinegar
- 2 tsp2 tsp sugar
- 11 cucumber
- 4 tbsp4 tbsp fresh cilantro
- 4 tbsp4 tbsp fresh mint
- 22 scallion
- 2 tbsp2 tbsp roasted peanuts
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp sugar
- 2 clove2 clove garlic
- 11 red chili
- 2 cup480ml water, for poaching
- 1 tsp1 tsp salt
