Chicken Bahn Mi Bowls
Looking for a delicious way to use up your chicken thighs? Try this gluten-free, dairy-free Chicken Bahn Mi Bowls.
Equipment
- small food processor
Ingredients
- CHICKEN
- 1.5 lbs boneless skinless chicken thighs fat trimmed
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp paprika
- Salt and pepper to taste
- Avocado oil for cooking
- PICKLED VEGGIES
- 1 cup shredded carrots
- 1/2 yellow onion thinly sliced
- 4 radishes sliced into matchsticks
- 1 cup water
- 1/4 cup sugar
- 1/2 cup rice vinegar
- LEMONGRASS AIOLI
- 1 cup dairy-free mayo
- 1 lemongrass stalk minced
- 1/2 cup fresh cilantro
- 1 garlic clove
- 1.5 tbsp lime juiced
- Salt and pepper to taste
- REMAINING BOWL
- Romaine chopped
- Cooked rice
- Sliced cucumbers
- Fresh basil rough chopped, for garnish
- Fresh cilantro rough chopped for garnish
Instructions
- To make the pickled veggies: in a small saucepan, add the water, sugar, and rice vinegar and cook until the sugar dissolves. About 10 minutes. Pour the hot water mixture into a bowl with all the veggies. Let it sit for at least 30 minutes then drain and set aside.
- To make the lemongrass aioli: add all the ingredients to a small food processor and blend until smooth. Taste it and adjust the seasoning as needed. See if you need more lemongrass or salt. Set aside.
- To make the chicken: pat the chicken dry with a paper towel. Then season both sides of the chicken with paprika, garlic powder, onion powder, salt, and pepper.
- Heat a large cast iron skillet to medium heat and add about 1 tsp avocado oil at a time. Once the pan and oil are hot, add about 4-5 chicken thighs at a time and cook for about 6 min per side. You may have to do this in batches.
- Once it’s cooked, allow for it to cool for a few minutes then slice thin.
- To assemble: add the lettuce to a bowl. Then too with rice, chicken, pickled veggies, cucumber slices, lemon aioli, the fresh basil and cilantro. Devour and enjoy my friends!