Chef savvy
These banh mi bowls are based on the flavors and components of traditional Vietnamese bánh mí!
01
Heat olive oil in a large skillet over medium high heat. Add in chicken and cook until no longer pink, a couple minutes. Stir in ginger and garlic and cook for 2-3 minutes.
02
Stir in the sweet chili sauce, sesame oil, fish sauce and soy sauce. Remove the pan from the heat and add in the basil. Set aside
03
Add the carrots, rice vinegar, sugar and salt to a small bowl. Let it sit for 5-10 minutes. Strain the pickling liquid onto the cooked white rice to flavor it and toss to coat.
04
Add all of the ingredients to a small bowl and whisk to combine. Set aside.
05
Divide the chicken, rice, carrots and cucumber between the four bowls. Drizzle the spicy mayo and top with fresh cilantro, green onions and sesame seeds.
Serve immediately and enjoy! This is also great for meal prep!