with Pickled Carrots and Radish
We've taken the traditional banh mi sandwich and turned it on its head! This quick and tasty meal has everything you love about the original, packed into a satisfying dinner with fluffy jasmine rice. Spicy mayo, pickled veggies and saucy meat all come together for a Vietnamese-inspired party in a bowl! Ingredients: Ground chicken • Jasmine rice • Hoisin sauce (sugars (sugar, glucose, fancy molasses), water, tomato paste, soy sauce (soybean, maltodextrin, salt) vinegar, modified corn starch, rice vinegar, tahini (sesame), salt, soybean oil, sesame oil, mustard, garlic powder, onion powder, spices, natural flavour, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) (soy, sesame, mustard) • Spicy mayonnaise (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) (egg, mustard) • Radish • Carrots • Green onion • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Sesame oil • Miso stock concentrate (sugars (maltodextrin, glucose), water, soybean, rice, salt, alcohol) (soy) • Sesame seeds.
Allergens
Utensils
Tags
Ground Chicken
250 g
Jasmine Rice
0.75 cup
Radish
2 unit(s)
Carrot, julienned
56 g
Sesame Seeds
9 g
Miso Broth Concentrate
1 unit(s)
Hoisin Sauce
4 tbsp
Spicy Mayo
4 tbsp
Seasoned Rice Vinegar
1 tbsp
Green Onion
2 unit(s)
Sesame Oil
1 tbsp
Salt
0.32 tsp
Sugar
0.5 tbsp
- Before starting, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot.
- Cover and bring to a boil over high. Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low.
- Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, thinly slice green onions.
- Cut radishes into 1/4-inch rounds.
- In a medium bowl, whisk together vinegar, 2 tbsp (4 tbsp) water, 1/8 tsp (1/4 tsp) salt and 1/2 tbsp (1 tbsp) sugar.
- Add radish and carrots, then toss to coat.
- Place in the fridge to pickle.
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) sesame oil, then chicken.
- Cook for 4-5 min, breaking up chicken into smaller pieces, until no pink remains.**
- To the pan, add hoisin sauce, miso broth concentrate and half the sesame seeds.
- Cook for 1-2 min, stirring often, until chicken is coated.
- Drain pickled veggies and discard liquid.
- To the rice, add remaining sesame oil. Fluff rice with a fork and season with salt, if you like.
- Divide rice between bowls. Top with chicken, pickled veggies and green onions.
- Spoon spicy mayo over top, then sprinkle with remaining sesame seeds.
If you've opted to get chicken, cook in the same way the recipe instructs you to cook the beef.** Disregard instructions to drain excess fat.
830
kcal
Calories
51
g
Fat
8
g
Saturated Fat
89
g
Carbohydrate
18
g
Sugar
2
g
Dietary Fiber
29
g
Protein
130
mg
Cholesterol
1500
mg
Sodium
0.3
g
Trans Fat
900
mg
Potassium
50
mg
Calcium
3.5
mg
Iron
with Beyond Meat®, Zucchini and Carrots
