Rice bowl with lemongrass chicken

Name: Rice bowl with lemongrass chicken
Total time: 30 min
Ingredients: 250g small chicken thigh fillets; 1 tablespoon lemongrass paste; ¼ teaspoon dried chilli flakes; 1 teaspoon vegetable oil; 1 small (60g) carrot, cut into matchsticks (using a julienne peeler); 2 tablespoons white wine vinegar; 1 teaspoon caster sugar; 125g microwave white rice; 2 teaspoons light soy sauce; 2 tablespoons mayonnaise; 1 tablespoon sriracha chilli sauce; thinly sliced green onion, cucumber wedges, fresh coriander leaves and lime cheeks, to serve

www.womensweeklyfood.com.au

This delicious rice bowl with lemongrass chicken and pickled carrot is inspired by the flavours of the popular Vietnamese sandwich banh mi.

View full recipe on www.womensweeklyfood.com.au

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Ingredients

250g small chicken thigh fillets
1 tablespoon lemongrass paste
¼ teaspoon dried chilli flakes
1 teaspoon vegetable oil
1 small (60g) carrot, cut into matchsticks (using a julienne peeler)
2 tablespoons white wine vinegar
1 teaspoon caster sugar
125g microwave white rice
2 teaspoons light soy sauce
2 tablespoons mayonnaise
1 tablespoon sriracha chilli sauce
thinly sliced green onion, cucumber wedges, fresh coriander leaves and lime cheeks, to serve