These easy Chicken Banh Mi Bowls are the perfect weeknight go-to. Especially if you’re craving bold flavors and a nourishing dinner that comes together fast. Made with quick-pickled veggies, savory ground chicken, and a creamy sriracha sauce, this gluten-free, dairy-free meal is loaded with texture, freshness, and crave-worthy spice.
Whether you’re looking for a new healthy chicken banh mi recipe or just want to switch up your usual bowl routine, this one brings all the heat and crunch—without the bread. You guys are going to love this one!
Easy, Flavor-Packed Chicken Banh Mi Bowls
Inspired by the classic Vietnamese sandwich, this bowl version skips the baguette and leans into wholesome, nutrient-dense ingredients like carrots, cucumbers, fresh herbs, and anti-inflammatory ginger.
I love pairing it with fluffy rice (I prefer jasmine rice, or cauliflower rice works for a low-carb option) and topping it all off with a drizzle of a semi-homemade (lol) creamy, spicy, tangy sriracha sauce. It’s high in protein, naturally gluten- and dairy-free, and totally meal-prep friendly.
Including prep time, this chicken banh mi recipe comes together in about 30 minutes making it the perfect, easy, weeknight meal. I use ground chicken, but feel free to swap in your favorite protein (ground turkey, ground beef, ground pork, etc.); you can’t go wrong.
Why You’ll Love This Recipe
These banh mi rice bowls are packed with nutritional benefits. Ground chicken is a great lean protein source, while the fermented pickled veggies support gut health.
Coconut aminos and fresh herbs like cilantro and Thai basil bring anti-inflammatory benefits and tons of flavor—without needing any refined sugar or dairy.
The sriracha sauce adds just the right amount of heat while keeping it clean and customizable (feel free to sub with dairy-free mayo or Greek-style yogurt alternatives – or, opt for dairy-based if you prefer!).
Whether you’re making this banh mi bowl with pickled veggies for meal prep or a last-minute weeknight dinner, the flavors only get better as they sit. It’s one of those satisfying bowls that checks all the boxes: easy, balanced, nourishing, and so delicious you’ll quickly be adding it to your regular rotation.
INGREDIENTS YOU’LL NEED:
For the Pickled Veggies:
- ¼ cup rice vinegar
- 1 tablespoon coconut aminos
- ½ teaspoon kosher salt
- ¼ teaspoon crushed red chili flakes
- 1 cup thinly sliced carrot ribbons (about 1 medium carrot)
- ½ cup thinly sliced shallots (about 1 large shallot)
- 2 cups very thinly sliced Persian cucumbers (about 2 mini Persian cucumbers)
For the Chicken:
- 1 tablespoon avocado oil
- 1.5 pounds ground chicken (I use 93/7)
- ½ cup thinly sliced shallot (about 1 large shallot)
- 4 green onions, white and green parts divided
- 1 tablespoon toasted sesame oil
- 1 tablespoon freshly grated ginger
- 3 cloves garlic, minced
- 1/3 cup coconut aminos
- 2 teaspoons fish sauce
- 1 tablespoon rice vinegar
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon sriracha
- 2 teaspoons coconut sugar
- 1 teaspoon kosher salt
- ¼ teaspoon crushed red pepper flakes
- 1 tablespoon toasted sesame seeds
- ¼ cup julienned Thai basil
- ½ cup chopped fresh cilantro
- ½ cup chopped roasted peanuts (optional)
Sriracha Sauce:
- ½ cup dairy-free sour cream (or sub avocado oil mayo, such as Primal Kitchen)
- 1 clove garlic, minced
- 2 tablespoons rice vinegar
- 1 tablespoon freshly squeezed lime juice
- 2 teaspoons coconut sugar
- 2-3 tablespoons sriracha
- ½ teaspoon kosher salt
To Serve:
- Cooked Jasmine rice
HOW TO MAKE CHICKEN BANH MI BOWLS WITH PICKLED VEGGIES (GLUTEN-FREE, DAIRY-FREE)
For the Pickled Veggies:
In a medium bowl, whisk the rice vinegar, coconut aminos, salt, and chili flakes together.
Add the carrot ribbons and shallots. Toss to combine. Don’t add the cucumbers until you’re ready to serve!
Set aside in the fridge.
For the Chicken:
In a large, tall-sided skillet, heat the avocado oil over medium heat.
Once hot, add the chicken, shallot, and the white parts of the green onion. Spread into an even layer and cook, undisturbed, for 4 minutes. Stir, and cook for an additional 3 to 4 minutes, or until the chicken is totally cooked through. Strain off the excess liquid using a strainer and set aside.
To the skillet, add the toasted sesame oil and increase the heat to medium-high.
Once hot, add the garlic and ginger, sautéing until fragrant and golden, about 1 minute. Add the chicken back to the skillet and toss to combine.
Add the coconut aminos, fish sauce, rice vinegar, lime juice, sriracha, coconut sugar, salt, and red pepper flakes. Toss to combine. Cook, undisturbed, for 4 minutes until the sauce begins to caramelize.
Toss and cook for another 4 minutes, until the liquid has mostly reduced, and the chicken is a deep golden brown with crispy edges. Remove from the heat and add the sesame seeds, Thai basil, cilantro, and peanuts. Toss to combine and top with the remaining green parts of the green onions.
Sriracha Sauce:
In a medium bowl, add the lactose-free sour cream, garlic, rice vinegar, lime juice, coconut sugar, sriracha, and salt. Stir to combine until smooth.Â
To Serve & Store:
Add the cucumbers to the pickled veggie mixture and toss to combine. Serve in shallow bowls with a bed of jasmine rice, a scoop of the chicken mixture, a few forkfuls of the pickled veggies, and a drizzle of the sauce.
Store any leftovers in separate airtight containers in the fridge for up to 4 days. For the best texture, keep the pickled veggies, sriracha sauce, and rice/chicken mixture stored individually and assemble your bowl fresh when ready to eat. This helps the veggies stay crisp and the rice from getting soggy. Reheat the chicken and rice before serving, then top with the chilled pickled veggies, sauce, and herbs.
RECIPE SUBSTITUTIONS & QUESTIONS
Ingredient Substitutions:
- Ground chicken → Swap with ground turkey, beef, pork, or tofu for a plant-based option.
- Coconut aminos → Use low-sodium soy sauce or tamari (note: this adds soy).
- Creamy sriracha sauce → Sub with dairy-free mayo, Greek-style yogurt alternatives, or mashed avocado. If dairy isn’t a concern, use regular sour cream, mayo, or yogurt.
- Chopped peanuts → Omit or swap with toasted sunflower seeds for a nut-free version.
- Jasmine rice → Any rice works here, or use cauliflower rice for a low-carb option.
- Coconut sugar → Reduce or omit for a lower sugar version.
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What makes this Chicken Banh Mi Bowl healthy?
This banh mi rice bowl is packed with lean protein, fiber-rich veggies, and healthy fats—making it a well-balanced, nutrient-dense meal. It skips processed ingredients and refined sugars, uses coconut aminos instead of soy sauce, and is both gluten-free and dairy-free, which makes it a great option for clean eating or elimination-style diets.
Is this recipe kid-friendly or too spicy?
This recipe is easy to customize for all spice levels! You can simply reduce or omit the sriracha and crushed red pepper flakes in both the chicken and the sauce to make it milder. The sweet-savory flavor of the chicken paired with rice and veggies makes it approachable and delicious for kids too.
More Easy & Healthy Bowl Recipes You’ll Love:
Spicy Sausage and Zucchini Skillet
15-Minute High-Protein Lunch Bowl
Honey Garlic Chicken with Glass Noodles
Smoky Street Corn Chicken Bowls (Easy and High-Protein)
Chicken Banh Mi Bowls with Pickled Veggies (Gluten-Free, Dairy-Free)
Ingredients
For the Pickled Veggies:
- ¼ cup rice vinegar
- 1 tablespoon coconut aminos
- ½ teaspoon kosher salt
- ¼ teaspoon crushed red chili flakes
- 1 cup thinly sliced carrot ribbons, about 1 medium carrot
- ½ cup thinly sliced shallots, about 1 large shallot
- 2 cups very thinly sliced Persian cucumbers, about 2 mini Persian cucumbers
For the Chicken:
- 1 tablespoon avocado oil
- 1.5 pounds ground chicken, I use 93/7
- ½ cup thinly sliced shallot, about 1 large shallot
- 4 green onions, white and green parts divided
- 1 tablespoon toasted sesame oil
- 1 tablespoon freshly grated ginger
- 3 cloves garlic, minced
- 1/3 cup coconut aminos
- 2 teaspoons fish sauce
- 1 tablespoon rice vinegar
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon sriracha
- 2 teaspoons coconut sugar
- 1 teaspoon kosher salt
- ¼ teaspoon crushed red pepper flakes
- 1 tablespoon toasted sesame seeds
- ¼ cup julienned Thai basil
- ½ cup chopped fresh cilantro
- ½ cup chopped roasted peanuts, optional
Sriracha Sauce:
- ½ cup dairy-free sour cream, or sub avocado oil mayo, such as Primal Kitchen
- 1 clove garlic, minced
- 2 tablespoons rice vinegar
- 1 tablespoon freshly squeezed lime juice
- 2 teaspoons coconut sugar
- 2-3 tablespoons sriracha
- ½ teaspoon kosher salt
To Serve:
- Cooked Jasmine rice
Instructions
For the Pickled Veggies:
- In a medium bowl, whisk the rice vinegar, coconut aminos, salt, and chili flakes together.
- Add the carrot ribbons and shallots. Toss to combine. Don’t add the cucumbers until you’re ready to serve!
- Set aside in the fridge.
For the Chicken:
- In a large, tall-sided skillet, heat the avocado oil over medium heat.
- Once hot, add the chicken, shallot, and the white parts of the green onion. Spread into an even layer and cook, undisturbed, for 4 minutes. Stir, and cook for an additional 3 to 4 minutes, or until the chicken is totally cooked through. Strain off the excess liquid using a strainer and set aside.
- To the skillet, add the toasted sesame oil and increase the heat to medium-high.
- Once hot, add the garlic and ginger, sautéing until fragrant and golden, about 1 minute. Add the chicken back to the skillet and toss to combine.
- Add the coconut aminos, fish sauce, rice vinegar, lime juice, sriracha, coconut sugar, salt, and red pepper flakes. Toss to combine. Cook, undisturbed, for 4 minutes until the sauce begins to caramelize.
- Toss and cook for another 4 minutes, until the liquid has mostly reduced, and the chicken is a deep golden brown with crispy edges. Remove from the heat and add the sesame seeds, Thai basil, cilantro, and peanuts. Toss to combine and top with the remaining green parts of the green onions.
Sriracha Sauce:
- In a medium bowl, add the lactose-free sour cream, garlic, rice vinegar, lime juice, coconut sugar, sriracha, and salt. Stir to combine until smooth.
To Serve & Store:
- Add the cucumbers to the pickled veggie mixture and toss to combine. Serve in shallow bowls with a bed of jasmine rice, a scoop of the chicken mixture, a few forkfuls of the pickled veggies, and a drizzle of the sauce.
- Store any leftovers in separate airtight containers in the fridge for up to 4 days. For the best texture, keep the pickled veggies, sriracha sauce, and rice/chicken mixture stored individually and assemble your bowl fresh when ready to eat. This helps the veggies stay crisp and the rice from getting soggy. Reheat the chicken and rice before serving, then top with the chilled pickled veggies, sauce, and herbs.
Notes
- Ground chicken → Swap with ground turkey, beef, pork, or tofu for a plant-based option.
- Coconut aminos → Use low-sodium soy sauce or tamari (note: this adds soy).
- Creamy sriracha sauce → Sub with dairy-free mayo, Greek-style yogurt alternatives, or mashed avocado. If dairy isn’t a concern, use regular sour cream, mayo, or yogurt.
- Chopped peanuts → Omit or swap with toasted sunflower seeds for a nut-free version.
- Jasmine rice → Any rice works here, or use cauliflower rice for a low-carb option.
- Coconut sugar → Reduce or omit for a lower sugar version.
