Vietnamese Chicken Bowl

Glazed soy and ginger chicken meatballs star in this Vietnamese Chicken Bowl, you won’t be able to stop eating them!

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Course: Main Course

Cuisine: Asian, Vietnamese

Keyword: Asian, Carrots, Chicken Ball, Chicken Bowl, Chicken Meatball, Ginger, Mint, Pickles, Rice, Soy, Vietnamese

Total Time: 30

Servings:

Equipment

Potato peeler
Kettle
Lidded frying pan
Stovetop
Heatproof bowl
Microwave

Ingredients

3 tablespoon white vinegar
1 tablespoon maple syrup
1 carrot
3 cm ginger 1.5 tablespoon grated
Soy sauce 4.5 tbsp
500 g chicken mince
½ cup panko breadcrumbs
1 tablespoon olive oil
1 avocado
200 g snow peas
¼ bunch mint
½ white cabbage
1.5 tablespoon sesame oil
450 g microwave rice
Salt

Instructions

Mix vinegar, maple syrup and ½ teaspoon salt in a small bowl. Peel carrot into ribbons using a potato peeler, then add to the bowl, submerge in liquid and set aside to pickle.
3 tablespoon white vinegar, 1 tablespoon maple syrup, Salt, 1 carrot
Grate ginger into a large bowl. Add 1.5 tablespoons soy sauce and chicken mince, breadcrumbs and combine. Boil the kettle (with at least 1 cup of water).
3 cm ginger, Soy sauce, 500 g chicken mince, ½ cup panko breadcrumbs
Heat a large lidded frying pan over low-medium heat and add olive oil. Shape chicken into golf ball sized meatballs and place in the pan. Cover with a lid and cook for 5 minutes.
1 tablespoon olive oil
Slice avocado into eighths. Top and tail snow peas, add to a heatproof bowl and cover with boiling water. Pick leaves from mint and finely slice. Finely slice cabbage (thin like slaw).
1 avocado, 200 g snow peas, ¼ bunch mint, ½ white cabbage
Once five minutes is up, turn the chicken meatballs and cook for 3 more minutes, lid on.
Remove the carrot from the pickling liquid and pour sesame oil and 3 tablespoons of soy sauce into the reserved pickling liquid.
Soy sauce, 1.5 tablespoon sesame oil
Pour the soy pickling liquid into the pan with the meatballs and cook for 3 minutes, or until meatballs are glazed and the sauce has reduced a little.
TIP: We don’t want the sauce to reduce too much, because this will also be our dressing for the rest of the bowl.
Heat microwave rice, then serve bowls of rice, veggies, mint leaves, meatballs and sauce.
Little kids may prefer to skip cabbage and mint.
TIP: If your glaze reduced too much and you don’t have enough sauce in your pan, you can mix equal parts soy sauce and sesame oil as a dressing.
450 g microwave rice

Nutrition