Oh Gwen, you’ve done it again. Another inspiring, healthy and easy to follow cookbook. This is a version of her vietnamese Bo Bun Salad from “It’s All Easy.” I added some coconut rice to make it a little heartier and changed up the slaw dressing. The combination of sweet, salty and sour marinaded chicken paired with a crispy, cool vegetable slaw all on top of a bed of warm, comforting coconut rice is outstanding. A truly perfect meal. Add some sriracha if you like things spicy. Enjoy!
Vietnamese Chicken and Rice Bowls
Serves: 4 servings
Ingredients
- 1 pound chicken cutlets
- ¼ cup fish sauce
- zest and juice of 1 lime
- 2 teaspoons coconut sugar
- ½ sliced jalapeño
- 2 teaspoons grated ginger
- 2 teaspoons minced garlic
- 1 tablespoon chopped cilantro
- 2 tablespoons olive oil
- Dressing:
- 1 Thai chile, seeded and minced
- 2 large garlic clove, peeled, minced
- 2 tablespoon sugar
- 2 tablespoon rice vinegar
- ¼ cup tablespoons lime juice
- ¼ cup Vietnamese or Thai fish sauce
- 1 medium zucchini, spiraled or julienned
- 1 carrot, peeled, spiraled or julienned
- ½ head green cabbage, shredded
- ¼ cup of each chopped fresh cilantro, mint and basil
- 1 large cucumber, halved seeded and cut into half-moons
- 1 cup white rice
- 1 cup coconut milk
Instructions
- Combine all the ingredients for the chicken in a shallow baking dish. Let chicken marinate for 1-24 hours covered in the fridge.
- When ready to cook, lightly oil a grill pan over medium heat and grill chicken 5-7 minutes on each side, until cooked through. Transfer chicken to cutting board and let rest 5 minutes before slicing.
- In a large bowl, add the cabbage, zucchini, carrot, cucumbers and herbs. Whisk all the dressing ingredients together. toss salad with ½ the dressing, reserving other half for serving.
- Cook rice according to package directions, substituting ½ amount of water for coconut milk.
- To assemble, place a large spoonful of rice in the bottom of a large bowl. Top with salad and chicken and serve with extra dressing on the side
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