Description
A lively and flavorful bowl featuring crispy broiled chicken, tangy pickled veggies, and fresh herbs, perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
- 1/2 cup water
- 1/2 cup rice vinegar
- 1/3 cup granulated sugar
- 1 1/2 teaspoons salt
- 1 1/4 cup daikon radish ribbons
- 1 1/4 cup carrot ribbons
- 1 1/4 – 1 1/2 pounds boneless skinless chicken breast (or thighs)
- Salt and pepper to taste
- 1 tablespoon sugar
- 1 tablespoon sriracha
- 1 tablespoon rice vinegar
- 1 tablespoon lemongrass paste
- 1 tablespoon fish sauce
- 1/4 cup low sodium soy sauce
- 1 small onion (quartered)
- 1 jalapeño (sliced)
- 4 cloves garlic (pressed)
- 1/2 bunch cilantro leaves + stems
- 1 tablespoon sesame oil
- White rice or quinoa for serving
Instructions
- Pickle the veggies: In a medium bowl, whisk together the water, sugar, rice vinegar, and salt until dissolved. Add veggies and let soak for at least 30 minutes.
- Prepare chicken marinade: Whisk together the sugar, sriracha, rice vinegar, lemongrass paste, and fish sauce with 2 tablespoons of water and soy sauce in a bowl; set aside.
- Sprinkle the chicken with salt and pepper on both sides. Heat the Instant Pot on sauté. Add oil and sear chicken for 1 minute on each side.
- Add onions, garlic, jalapeños, and cilantro to the pot, and cook for 2 minutes.
- Pressure cook: Add the chicken and pour marinade over it. Cover and pressure cook on the ‘chicken’ setting for 8-10 minutes.
- Release pressure and remove chicken to shred.
- Broil chicken: Spread shredded chicken on a baking sheet and broil for 10-12 minutes, tossing halfway through.
- Assemble: In a bowl, place rice or quinoa, top with crispy chicken, pickled veggies, jalapeños, cilantro, and drizzle with sriracha sauce.
Notes
For a vegan option, replace chicken with shredded, pressed tofu. Ensure to control the heat by adjusting jalapeños and sriracha based on preference.
- Prep Time: 20 minutes
- Cook Time: 38 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 12g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 75mg