Vietnamese Chicken Bowls

🥘 Ingredients

• black pepper
  1 unit
• butter
  1 tbsp
• chicken cutlets
  1 lb
• chili pepper
  1 unit
• cilantro
  1 unit
• garlic
  2 cloves
• jasmine rice
  1 unit
• lime
  1 unit
• mayonnaise
  1 unit
• mini cucumber
  1 unit
• olive oil
  2 tbsp
• ponzu
  1 unit
• salt
  1 unit
• shredded carrots
  1 unit
• sriracha
  1 unit
• sugar
  1 tbsp
• water
  ¾ cup

🍳 Cookware

• medium bowl
• small pot
• large pan
• small bowl

1. 

   1

   shredded carrots jasmine rice garlic mini cucumber mayonnaise lime chicken cutlets sriracha cilantro chili pepper salt black pepper olive oil sugar ponzu water butter

   shredded carrots: 1 unit, jasmine rice: 1 unit, garlic: 2 cloves, mini cucumber: 1 unit, mayonnaise: 1 unit, lime: 1 unit, chicken cutlets: 1 lb, sriracha: 1 unit, cilantro: 1 unit, chili pepper: 1 unit, salt: 1 unit, black pepper: 1 unit, olive oil: 2 tbsp, sugar: 1 tbsp, ponzu: 1 unit, water: ¾ cup, butter: 1 tbsp
2. 

   2

   Wash and dry all produce. Mince or grate garlic. Trim and halve mini cucumber lengthwise; thinly slice crosswise into half-moons. Roughly chop cilantro. Zest and halve lime. Thinly slice chili.
3. 

   3

   In a medium bowl , combine cucumber, carrots, half the lime zest, half the cilantro, and juice from half the lime. Season with plenty of salt and pepper; set aside. In a small pot , combine jasmine rice, ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.
4. 

   4

   While rice cooks, pat chicken dry with paper towels and season with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through ⏱️ 4 minutes per side. Transfer to a cutting board to rest.
5. 

   5

   Heat a drizzle of olive oil in same pan over medium heat. Add garlic and cook until fragrant ⏱️ 30 seconds . Reduce heat to low and stir in ponzu, 1 TBSP sugar, and sriracha to taste. Simmer, stirring, until thickened and syrupy ⏱️ 2 minutes . Turn off heat.
6. 

   6

   In a small bowl , combine mayonnaise and remaining sriracha to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
7. 7

   Fluff rice with a fork; stir in remaining lime zest and 1 TBSP butter and season with salt and pepper. Divide between bowls. Thinly slice chicken. Top rice with chicken and salad. Drizzle chicken with sauce. Garnish with sriracha mayo, remaining cilantro, and chili to taste. Cut remaining lime into wedges and serve on the side.