Yield
1 SERVINGS
Difficulty
Beginner
Total Time
Ingredients
3-4 boneless chicken thighs (400g)
1 Tbsp soy sauce
1 Tbsp vegetable oil
1 garlic clove, crushed
2 tsp fresh ginger, grated
⅓ cup rice wine vinegar
⅓ cup water
1 Tbsp sugar
¼ tsp salt
1 carrot, cut into matchsticks
3 radishes, thinly sliced
2 cups shredded cabbage
½ cucumber, finely sliced
1-2 red chillis
2 limes
150g cooked rice noodles
Sriracha Dressing
5 Tbsp EasiYo Greek Style Unsweetened Yogurt
1 Tbsp sriracha chilli sauce
1 tsp rice wine vinegar
1 tsp sugar
Squeeze of lime
1 tsp fish sauce
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If you’re looking for a fresh, easy and fun dinner recipe, this Vietnamese-inspired buddha bowl is the one for you! The best part about buddha bowls is that they are easy to make and adapt to your liking.
Directions
- Cut the chicken thighs in half lengthways and place in a bowl. Add the soy sauce, oil, garlic and ginger and stir until well coated. Leave in the fridge to marinate while you prepare the dressing and salad ingredients.
- Place all Sriracha Dressing ingredients into a bowl and whisk until combined. Refrigerate until needed.
- Place the vinegar, water, sugar and salt into a saucepan and bring to a simmer until the sugar is dissolved. Take off the heat and divide the pickling syrup into two bowls.
- Add the matchstick carrots and radishes to the separate bowls and set aside to cool.
- Heat a non-stick pan on a medium heat and cook the chicken for about 4-5 mins on each side until cooked. Remove from the heat and cut into bite sized pieces then set aside on paper towel.
- Strain the pickling syrup off the carrot and radishes and drain on paper towels.
- Divide the carrots, radishes, cabbage cucumber and chicken into four bowls. Place the noodles on top
- Pour over the Sriracha dressing and top with a lime wedge and chopped chilli to serve.
Products Used
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