Spicy Vietnamese Chicken Rice Bowls with Sriracha Mayo

These Vietnamese-inspired chicken rice bowls are all about big, bright flavors without feeling heavy. Tender chicken cutlets are cooked in a savory-spicy sauce made with soy sauce, lime and sriracha, then served over fluffy jasmine rice. A quick pickled salad of shredded carrots and cucumber adds a refreshing crunch and a drizzle of homemade sriracha mayo ties everything together.

Perfect for a weeknight dinner, this recipe comes together in about 35 minutes. The combination of textures and flavors-savory, spicy, tangy and fresh-makes every bite satisfying. Serve the bowls garnished with cilantro and sliced chili for an extra kick.

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Ingredients

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Persian CucumberView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Mince or grate the garlic. Halve the cucumber lengthwise, then cut crosswise into thin half-moons. Roughly chop the cilantro. Zest 1 teaspoon of zest from the lime, then halve the lime. Thinly slice the chili pepper, removing the ribs and seeds first for less heat.
2. In a medium bowl, toss together the cucumber, shredded carrots, half the lime zest, half the cilantro and the juice from one lime half. Season generously with salt and pepper. Set aside.
3. In a small pot, combine ¾ cup water, the jasmine rice and a big pinch of salt. Bring to a boil, then cover, lower the heat and reduce to a gentle simmer. Cook until tender, about 15 minutes.
4. Meanwhile, heat a drizzle of vegetable oil in a medium pan over medium-high heat. Pat the chicken cutlets dry with a paper towel and season with salt and pepper. Add to the pan and cook until browned and no longer pink throughout, 2-4 minutes per side. Remove from the pan and transfer to a plate to rest.
5. Heat another drizzle of oil in the same pan over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Reduce the heat to low and stir in the soy sauce, half the sriracha, 1 tablespoon sugar and the juice from the remaining lime half. Let simmer, stirring, until thick and syrupy, 30 seconds to 1 minute. Turn off the heat.
6. In a small bowl, combine the mayonnaise, the remaining sriracha and enough water to reach a drizzling consistency (start with 1 teaspoon). Season with salt and pepper.
7. Fluff the cooked rice with a fork, then stir in the remaining lime zest and 1 tablespoon butter. Season with salt and pepper. Thinly slice the chicken. Divide the rice between bowls. Top with the chicken and the cucumber-carrot salad. Spoon the pan sauce over the chicken. Drizzle everything with the sriracha mayo. Garnish with the remaining cilantro and sliced chili to taste.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, thinly sliced pork or firm tofu would work well. Adjust cooking time as needed.

How can I make this dish gluten-free?

Use tamari or coconut aminos instead of soy sauce and ensure your sriracha is gluten-free.

Can I prepare the salad in advance?

Yes, the cucumber-carrot salad can be made up to a day ahead. Keep it refrigerated and drain any excess liquid before serving.