Crispy Chicken Banh Mi Bowls with Veggies
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Crispy pressure cooker chicken banh mi bowls! The chicken is quickly cooked in the pressure cooker and then we crisp it up under the broiler and serve it with rice, pickled veggies and sriracha mayo! It is so so good!
Banh mi bowlin’.
The crispy chicken obsession of 2017 continues. Remember when we made those crispy chicken carnitas back in January and I told you this was my newest obsession? You already knew that something like this was bound to happen, didn’t you? Well, it happened. We’re taking the classic banh mi sandwiches we love, subtracting the bread (but it’s sooo good and sooo carby ?) and adding in crispy chicken and serving it over rice while we pile on those pickled veggies, jalapeños, sprinkle it with chopped cilantro and drizzle on that spicy sriracha mayo. I live for sauce.
And while we’re talking about these banh mi bowls – friends, you can certainly use this stuff and make banh mi sandwiches if you’re a food purist and can’t even IMAGINE why anyone would want to turn banh mi into a bowl. And if you embrace the fusion food lyfe then how about banh mi tacos?
Yes. Definitely, let’s do that.
It all starts with crispy chicken. The center, the core, the rock of this recipe.
We’ll start with a homemade liquid mix that the chicken will cook in, it’s just equal parts lemongrass paste, fish sauce, sugar, sriracha, and rice vinegar along with a quarter cup of low sodium soy sauce and voila! That’s that. If fish sauce really isn’t your thing, that’s cool, I get that. Leave it out, this recipe is pretty forgiving in that way!
Now season the chicken with salt and pepper and do a quick sear on the chicken to hold in all the juices. For the aromatics, I add an onion that’s been quartered, a few cloves of garlic, a jalapeño thats been sliced and a handful of cilantro. Push it all around the pot to really bring out those flavors.
Add the chicken and the cooking liquid back in and pressure cook the chicken until it’s cooked through. This takes about 10-12 minutes depending on the thickness of the chicken breasts. What you get are these tender chicken breasts infused with all the flavorings we put in and that chicken shreds so easily. Once that’s done, we’ll drizzle it with those juices it cooked in and a tablespoon of sesame oil and into the oven it goes to broil for a few minutes.
What you get is this incredibly crispy chicken that’s caramelized from the sugar on the outside and yet tender and juicy on the inside.
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Now about those quick pickled veggies. Really, I should’ve told you about these first because you’ll need to let them sit and hangout for a while to really soften and grab onto that the pickling brine, but that chicken! I just couldn’t resist starting with it!
The pickled veggies are easy breezy! They MAKE the banh mi bowls what they are. The vinegary slash sweet slash salty taste is exactly what that chicken needs. You’ll need equal parts water and rice vinegar with some sugar and a good bit of salt to make the pickling liquid. I used daikon radishes and carrots that I ribboned using a super basic peeler. Not into ribbons? You can buy those matchstick carrots if you aren’t interested in all that peeling, it’ll work just as well. You can even use a mandoline and make thin circles. All of these methods will work.
To assemble, start with your base – rice, quinoa, farro, or my personal favorite, chopped cabbage mix. I’m obsessed with that stuff! We almost always have some in the fridge and since i’m constantly trying to lower my carb intake (which, take it from someone who knows is 10x as hard if you’re asian!), I swap half the rice for cabbage mix and guys! It’s so freshy fresh in this bowl. It gives these banh mi bowls an element of crunch that’s light and refreshing. I don’t know, it just all goes together well. Try it!
You’ll add on the crispy banh mi chicken, pile on your pickled veggies, add your herbs, sliced jalapeños and then do a big drizzle of sriracha mayo because what is ANYTHING without sauce? You can make your own (it’s just a few tablespoons sriracha with 1/2 cup of mayo) or grab a squeeze bottle of that stuff from your international food aisle.
I made a little over a pound of this stuff and it disappeared in a flash. Crispy chicken that’s great in bowls, works well for a banh mi salads, sandwiches, tacos, and pretty much any other way you want to serve it!
Bowls are my weekday lifeline // lightened up comfort food.
Banh mi bowls are everythang.
Crispy Chicken Banh Mi Bowls
Crispy pressure cooker chicken banh mi bowls! The chicken is quickly cooked in the pressure cooker and then we crisp it up under the broiler and serve it with rice, pickled veggies and sriracha mayo! It is so so good!
Ingredients
For pickled veggies:
- 1/2 cup EACH: water AND rice vinegar
- 1/3 cup granulated sugar
- 1 1/2 teaspoons salt
- 1 1/4 cup EACH daikon radish ribbons AND carrot ribbons (see notes)
For the chicken:
- 1 1/4 - 1 1/2 pounds boneless, skinless chicken breast (or thighs)
- salt and pepper
- 1 tablespoon EACH: sugar, sriracha, rice vinegar, lemongrass paste, AND fish sauce (see note)
- 1/4 cup low sodium soy sauce
- 1 small onion, quartered
- 1 jalapeño, sliced (seeds and ribs removed for less spicy)
- 4 cloves garlic, pressed
- 1/2 bunch cilantro leaves + stems
- 1 tablespoon sesame oil
Bowls:
- white rice or quinoa, sliced jalapeños, chopped cilantro, sliced cucumbers, sriracha mayo (see notes for recipe)
Instructions
- Pickled veggies: In a medium bowl, whisk together the water, sugar, rice vinegar and salt until dissolved. Add veggies and allow to soak for at least 30 minutes and ideally for 1-2 hours, covered, in the refrigerator.
- Crispy chicken: Whisk together the sugar, sriracha, rice vinegar, lemongrass paste, and fish sauce with 2 tablespoons of water, and soy sauce in a bowl; set aside.
- Sprinkle the chicken with a pinch of salt and pepper on both sides. Heat the instant pot on the sauté setting. Add a quick swish of oil and sear the chicken breasts for a minute on each side. Remove chicken to a plate. Add the onions, garlic, jalapeños, and cilantro to the pot and let cook for 2 minutes stirring so nothing sticks.
- Add the chicken back into the pressure cooker and pour the prepared liquid on top. Cover, let pressure cook on the ‘chicken’ setting for 8-10 minutes depending on the size of the chicken breast. Allow the pressure to release naturally or turn to the ‘vent’ setting and allow it to vent completely before removing lid.
- Position a rack in the center of the oven and preheat to the ‘broiler’ setting. Remove chicken breast to a flat surface and shred using 2 forks. Place in a large bowl and drizzle ¼ cup of cooking liquid and sesame oil over the chicken and toss to coat. Spread chicken out onto a baking sheet. Broil the chicken for 10-12 minutes stopping half way to toss the chicken and drizzle another 1-2 tablespoons of cooking liquid. Rotate the pan for even broiling.
- Assemble: Place the rice or quinoa in a bowl, top with crispy chicken, pickled veggies, sliced jalapeños, chopped cilantro, and drizzle with homemade sriracha sauce and a pinch of sesame seeds if desired.
Notes
- To make the ribbons, use a regular vegetable peeler and peel the way you normally would, turning the vegetable slightly after every peel. You can also use a mandoline to make the ribbons or simply make circles. Thinly sliced daikon radishes + matchstick carrots would also work!
- I found Lemongrass paste from Gourmet Garden in the refrigerated section of the grocery store. Equal quantities of freshly minced lemongrass can also be used.
- Fish sauce is optional. You can easily omit it from this recipe if you don't care for the flavor.
- To make your own sriracha mayo: combine 2-4 tablespoons of sriracha (depending on your spice preference) with 1/2 cup of mayonnaise and a pinch of garlic powder. Stir to combine. Pour into a squeeze bottle, it's easier to serve that way!
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34 Comments on “Crispy Chicken Banh Mi Bowls with Veggies”
This was great! We left out lemongrass as we couldn’t find it at our market this time but it was still really good. The texture of the crispy chicken is just right and the sauce is delish. One note though- if you’re going to broil this in your oven then I would recommend putting foil on the pan under the chicken for easier clean up!
LICKING THE BOWL good!
Yum! I really liked this crispy chicken. The one thing I was sad about was all of those yummy onions and garlic in the cooking liquid that you don’t use. I still had quite a bit of that cooking liquid, so I blended it all up and used it as a sauce to top my bowls. It was SO good!! I also used a mixture of soba and carrot noodles and topped mine with cilantro and mint.
Made this for my meal prep and omg I want to eat all the chicken right now!! I used the slow cooker method you recommended in the comments and it was so easy and worked perfectly!
I don’t comment on recipes… but this was so tasty!!!! I didn’t end up broiling the chicken (#lazy) and I assembled the bowls with rice, pickled carrots and cucumbers as well as herbs and green onions. I’m really looking forward to my lunches this week!!!
what if your chicken is frozen?
I’ve never cooked frozen chicken in the instant pot; if the chicken is frozen, I always thaw it first. Sorry, not sure how much additional cooking time this recipe would need with frozen chicken!
Fabulous and delicious. Crispy chicken is a family favorite and staple.
If you made it in the slow cooker, you would add all the liquid, onion, jalapeño, etc. correct?
Yup, just add everything you’d add to the pressure cooker when cooking the chicken!
I’ve made this so many times! My family actually begs me to make it! Thank you for a keeper recipe
OMG this is amazing!! It will be made regularly in our house!!!⭐⭐⭐⭐⭐
One of my family’s favorites. I omit the jalapeño and half the Sriracha
OMG! I think this might be the best meal I have ever cooked! I used boneless chicken thighs instead of the breasts and I think it made the chicken even more flavorful. Pickled cabbage, with all the other veggies and served over sprouted rice. DELISH! As a side note, I noticed my phone cut off the 4th star but the rest of it was on the next line for giving the recipe all 5 stars.
This was SO delicious. The chicken! OMG. So much flavor. Definitely making it again
I marinated firm tofu in sriracha and then grilled it instead of chicken- yummy!
So I’m a little confused…are you leaving in the onions, garlic, jalapeno, and etc when you add the chicken back to the pressure cooker and cook for 10 more minutes after the sear? You never say when to remove those…so do they then go in the oven with the chicken? From the pic, it doesn’t look like the jalapenos were pressure cooked so I’m assuming they get removed before you seal and cook the chicken but clarification would be great.
This looks delicious and I’m making it tonight…hopefully I can figure out the right process so I don’t mess it up. Thanks!!
The onions, garlic, jalapenos, and cilantro are cooking along with the chicken in the instant pot to give it more flavor, these won’t be removed. All the veggies will become super soft (almost falling apart) when they’re cooked with the chicken and at that point, you can strain the liquid (discard all that mushy stuff) if you’d like or do what I do, just fish around all that stuff for the liquid. The jalapenos you see in the pics are fresh slices used as toppings (mentioned in step 6.) Hope that clarifies things a bit more and hope you enjoy the bowls!
Update: I had great success pickling the vegetables with pineapple juice instead of sugar, with just a sprinkle of coconut sugar to get my kids to eat it. Thanks, Marzia!
Also, I keep trying to give this 5 stars but for some reason my iPhone only lets me select 4.5.
That’s great, happy to hear it worked out, Libby!
Would you be able to pickle the vegetables and let them soak overnight the day before? Thank you!!
Yes, I’ve let them pickle overnight in the refrigerator before, they’ll be fine!
I have made this multiple times, following the recipe exactly, and it’s always a hit! I’ve served it to guests who had never had banh mi anything before, and they Ate it right up. Even my 3 and 5 year olds love it (for them I leave out the jalapeños on top and the sriracha mayo, but the veggies and chicken are the same). Once when short of time, I served it without crisping the chicken in the oven, which was still good, but the crispy version is the best for sure.
Is there a way to make these pickled veggies without using sugar?
Glad to hear you enjoyed it Libby! You could try replacing the sugar with something natural, like apple juice or pineapple if you’d like. I haven’t tried this myself so I’d love to know how it goes if you do!
This was soooo delicious. I made it a couple of weeks ago and I’ve been thinking about it ever since! After I made it the first time I read a tip online that you can shred meat with a hand mixer. I’m going to try that tonight.
This was so delicious! My entire family loved it. I followed the recipe exactly and it turned out perfect. We spooned a little of the leftover cooking liquid into our bowls as well and it was great. The fresh cucumbers and pickled carrots and radishes go so well with the chicken and rice. I can’t wait to make this again!
Made this tonight. Just used lettuce and left out the rice. So many great flavors! My wife and I loved it – will be making again soon!
Where can I find lemongrass paste?
You can usually find it at Asian grocery stores or in the refrigerated section of a regular grocery store. Most stores carry a brand called Gourmet Garden that makes one! 🙂
I’m really excited to try this, it looks delicious. Do I see cucumber in the picture? Would you pickle that with the carrot and radish?
Hey Crystal! Yes, those are cucumber slices. You can pickle them if you’d like, I just sliced them added them to the bowl. They’d be delicious either way though!
This was so delicious and such a satisfying blend of flavors and textures! Regarding the other comment, I don’t have a pressure cooker either, so I just cooked the chicken in a regular deep pan with lid, after searing it, I put in the chicken with the sauce and the onion, jalapeño and garlic and cooked until chicken breasts were cooked through. Then I shredded and put it in the broiler. After I broiled just the chicken I put it back in the pan with the liquids, and then served. I also could not find lemongrass anywhere so I used a tbsp of lemon zest, and I did not have radishes so I pickled half of the cucumber with the carrots – still turned out amazing despite these changes! Thanks for a great recipe I’ll be sure to make again 🙂
How do you make this without a pressure cooker?
You can sear the chicken as listed in step #3 then transfer everything to a slow cooker and let it cook for 6-7 hours on low or for 4-5 hours on high and then pick the recipe back up at step #5. I haven’t tried this, but I do think this would work out well.