Banh Mi Crispy Chicken Rice Bowl Pickled Carrot and Hoisin Sauce

In a medium pot, add 3 cups of water and jasmine rice. Bring to a boil, cover and reduce heat to low. Simmer for 15 minutes or until all water is absorbed and rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Slice radish. Pick coriander leaves and roughly chop, discarding stems. Cut cucumber into ribbons using the peeler. Cut lime into wedges. Slice chilli. Julienne carrot. In a small bowl, season carrot with salt and coat in vinegar.

Pat chicken dry. On a board place chicken between 2 sheets of baking paper. Use a meat mallet to pound each chicken breast into thin even pieces, season chicken. Whisk egg in a bowl. On separate plates, spread panko crumbs and flour, season panko and flour. Coat chicken in flour, then egg, allow excess to drip off. Then coat both sides in panko.

Heat a frying pan on medium heat with enough oil to cover the base. Add chicken and cook until crust is brown and chicken is cooked through, about 3-4 minutes each side. You might have to turn the chicken a few times during cooking, to ensure the crust doesn't burn and even cooking.

Tip! When swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Slice chicken. Mix hoisin and a squeeze of lime juice from 3-4 wedges (to taste). Divide rice between bowls. Serve pickled carrot, cucumber and radish on the side. Top with sliced chicken. Drizzle hoisin lime dressing over the top and garnish with coriander and chilli. Enjoy!

In a medium pot, add 3 cups of water and jasmine rice. Bring to a boil, cover and reduce heat to low. Simmer for 15 minutes or until all water is absorbed and rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Slice radish. Pick coriander leaves and roughly chop, discarding stems. Cut cucumber into ribbons using the peeler. Cut lime into wedges. Slice chilli. Julienne carrot. In a small bowl, season carrot with salt and coat in vinegar.

Pat chicken dry. On a board place chicken between 2 sheets of baking paper. Use a meat mallet to pound each chicken breast into thin even pieces, season chicken. Whisk egg in a bowl. On separate plates, spread panko crumbs and flour, season panko and flour. Coat chicken in flour, then egg, allow excess to drip off. Then coat both sides in panko.

Heat a frying pan on medium heat with enough oil to cover the base. Add chicken and cook until crust is brown and chicken is cooked through, about 3-4 minutes each side. You might have to turn the chicken a few times during cooking, to ensure the crust doesn't burn and even cooking.

Tip! When swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Slice chicken. Mix hoisin and a squeeze of lime juice from 3-4 wedges (to taste). Divide rice between bowls. Serve pickled carrot, cucumber and radish on the side. Top with sliced chicken. Drizzle hoisin lime dressing over the top and garnish with coriander and chilli. Enjoy!