Eosinophilic Esophagitis Friendly Vietnamese Banh Mi Bowl
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups brown rice, rinsed
- 3 cups water
- ½ tsp salt
For the chicken
- 1 ½ lb boneless, skinless chicken thighs
- 3 tbsp coconut aminos
- 1 tbsp avocado oil
- 1 tbsp fresh ginger, finely grated
- 2 cloves garlic, minced
- 1 tsp ground turmeric
- ½ tsp black pepper
For cooking the chicken
- 1 tbsp avocado oil
For the quick pickles
- 1 cup daikon radish, peeled and julienned
- 1 cup carrots, peeled and julienned
- 3 tbsp rice vinegar
- 1 tbsp honey
- ¼ tsp salt
For the sriracha drizzle
- 3 tbsp avocado-oil mayonnaise
- 1–2 tsp sriracha
- 1 tbsp fresh lime juice
- 1 tbsp water
For serving
- 1 english cucumber, thinly sliced
- 1 jalapeño, thinly sliced (optional)
- ½ cup fresh cilantro leaves
- 2 green onions, thinly sliced (green tops only)
- ¼ cup dry-roasted cashews, roughly chopped (optional)
Can be omittedcashews
Instructions
- 1
Combine the coconut aminos, 1 tbsp avocado oil, grated ginger, minced garlic, turmeric, and black pepper in a medium bowl and whisk until smooth. Add the chicken thighs and turn to coat. Let marinate at room temperature for 30 minutes.
- 2
While the chicken marinates, make the quick pickles. Combine the rice vinegar, honey, and 1/4 tsp salt in a medium bowl and stir until the honey dissolves. Add the julienned daikon and carrots, toss well, and set aside at room temperature for at least 20 minutes, tossing once or twice, until the vegetables are slightly softened and tangy.
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