Vietnamese · Dinner
Turmeric Chicken Rice Bowl
A Vietnamese-style rice bowl built on turmeric-marinated chicken thigh seared until charred, served over steamed jasmine rice with pickled carrot and daikon, cucumber, and scallion. The chicken carries garlic, turmeric, and fish sauce, finished with lime and cilantro.
$5
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
486Calories
40.2gProtein
15.1gFat
47.5gCarbs
13.8gSugar
3.6gFiber
1029mgSodium
193mgChol
3.9gSat Fat
870mgPotassium
70mgCalcium
3.2mgIron
0.6mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
herb-salt
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Toss chicken pieces with ground turmeric, garlic, fish sauce, and 1 tsp sugar until evenly coated.
2
Marinate
Let the chicken sit at room temperature for 20 minutes.
3
Sear
Heat vegetable oil in a skillet over medium-high heat. Add chicken in a single layer and sear 4 to 5 minutes per side until charred and cooked through with no pink.
4
Plate
Spoon rice into a bowl, arrange seared chicken, pickled carrot-daikon, cucumber, scallion, and cilantro over top, and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken thigh
- 2 tsp2 tsp ground turmeric
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp sugar
- 2 tsp2 tsp vegetable oil, plus extra for searing
- 1 1/3 cup260g cooked jasmine rice
- 1/2 cup60g carrot
- 1/2 cup60g daikon
- 2 tbsp30ml rice vinegar
- 1 tsp1 tsp sugar, for the quick pickle
- 11 cucumber
- 22 scallion
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
