Vietnamese Chicken Rice Bowls with Spicy Ponzu Sauce

Vietnamese cuisine is all about big, bright flavors that feel light and refreshing. These chicken rice bowls capture that essence perfectly: tender chicken cutlets are cooked until golden and coated in a savory-spicy sauce made with ponzu, lime and sriracha. Alongside, you’ll find fluffy jasmine rice and a crisp carrot and cucumber salad tossed with fresh cilantro and a zesty lime dressing.

Everything comes together in one bowl for a simple, satisfying meal that’s as beautiful as it is delicious. The combination of textures-from the juicy chicken to the crunchy veggies and soft rice-makes every bite exciting. Best of all, it’s ready in just 35 minutes, making it an ideal weeknight dinner.

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Ingredients

24 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the jasmine rice according to package directions. Fluff with a fork and set aside.
2. While the rice cooks, prepare the vegetables. Thinly slice the mini cucumber into half-moons. Pick the cilantro leaves from the stems and roughly chop. Mince the garlic. Thinly slice the chili pepper (remove seeds for less heat).
3. In a small bowl, whisk together the ponzu sauce, mayonnaise, sriracha and the juice of half the lime. Season with salt and pepper to taste. Set aside.
4. Pat the chicken cutlets dry with paper towels and season both sides with salt and pepper.
5. Heat a large nonstick skillet over medium-high heat. Add a drizzle of oil, then cook the chicken cutlets until golden brown and cooked through, about 3-4 minutes per side. Transfer to a cutting board and let rest for 2 minutes, then slice into strips.
6. In a medium bowl, combine the shredded carrots, sliced cucumber, chopped cilantro and sliced chili pepper. Squeeze the remaining lime half over the salad and toss to combine. Season with a pinch of salt.
7. To serve, divide the cooked rice between bowls. Top with sliced chicken and the carrot-cucumber salad. Drizzle the ponzu sauce mixture over the chicken and serve immediately.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati, long-grain white rice or even brown rice. Adjust cooking time according to the rice variety.

Is there a substitute for ponzu sauce?

Ponzu sauce has a unique citrus-soy flavor. You can make a quick substitute by mixing 2 tablespoons soy sauce with 1 tablespoon fresh lime juice and a pinch of sugar.

Can I make this dish ahead of time?

The components can be prepped ahead: cook the rice, make the sauce and slice the vegetables. Store separately in the fridge. Cook the chicken fresh for best texture, then assemble just before serving.