Chicken Banh Mi Rice Bowls

Instructions

1. 1

   Start the rice. Mix fish sauce, soy sauce, 1 tbsp brown sugar, and garlic; toss with the chicken and let sit while you prep.

2. 2

   Julienne the carrots and slice the cucumber. Toss them with rice vinegar, the remaining sugar, and a pinch of salt for quick pickles.

3. 3

   Cook the chicken in a lightly oiled skillet over medium-high heat 6-7 minutes per side until caramelized and cooked to 175°F. Rest, then slice.

4. 4

   Stir sriracha to taste into the mayo (keep some plain for kids).

5. 5

   Build bowls with rice, chicken, pickled veggies, cilantro, and a drizzle of the mayo.