Crispy Sweet Chili Lemongrass Chicken Banh Mi Bowls

Serves 4 | Prep 20 minutes | Cook 15 minutes

All the fresh, vibrant flavors of a Vietnamese banh mi in a bowl. Tender caramelized chicken, crunchy pickled vegetables, fragrant herbs, and a sweet chili lemongrass drizzle.

Ingredients

For the chicken:

  • 1½ lbs boneless, skinless chicken thighs, cut into strips

  • ¾ cup MOB Sweet Chili Lemongrass Sauce, divided

  • 1 tbsp olive oil

  • 2 cloves garlic, minced

  • 1 tbsp fresh lime juice

For the bowls:

  • 3 cups cooked jasmine rice

  • 1 cup shredded carrots

  • ½ cup julienned daikon radish

  • ½ English cucumber, thinly sliced

  • ¼ cup rice vinegar

  • 1 tsp sugar

  • ¼ tsp salt

  • ¼ cup fresh cilantro

  • ¼ cup fresh mint

  • Sliced jalapeños (optional)

Instructions

  1. Toss chicken with ½ cup MOB Sweet Chili Lemongrass Sauce, garlic and lime juice. Marinate for at least 30 minutes in the refrigerator.

  2. Combine carrots, daikon, rice vinegar, sugar and salt. Refrigerate while preparing the chicken.

  3. Heat olive oil in a large skillet over medium-high heat.

  4. Cook chicken for 8–10 minutes, turning occasionally, until caramelized and cooked to 165°F.

  5. Divide jasmine rice among four bowls.

  6. Arrange chicken, pickled vegetables and cucumber over rice.

  7. Drizzle with remaining MOB Sauce and finish with cilantro, mint and optional jalapeños.

Chef's Tip: For extra texture, top with crispy shallots.