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Quick Flavorful Cold Poached Chicken Banh Mi Bowl Recipe for Easy Healthy Lunch

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A refreshing and quick cold poached chicken banh mi bowl that combines tender chicken, pickled veggies, fresh herbs, and a spicy-sweet dressing for a vibrant, healthy lunch.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 12 oz / 340 g)
  • 4 cups (950 ml) low-sodium chicken broth or water
  • 1 teaspoon salt
  • 2 slices fresh ginger
  • 2 garlic cloves, smashed
  • 1 cup julienned carrots (about 2 medium carrots)
  • 1 cup julienned daikon radish (or substitute with regular radish)
  • ½ cup rice vinegar
  • ¼ cup warm water
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 cups cooked jasmine rice or brown rice (warm or room temperature)
  • 1 small cucumber, thinly sliced
  • ½ cup fresh cilantro leaves
  • ¼ cup fresh mint leaves (optional but recommended)
  • 2 green onions, thinly sliced
  • 1 small red chili, thinly sliced (optional for heat)
  • 3 tablespoons soy sauce or tamari (for gluten-free)
  • 1 tablespoon lime juice (freshly squeezed)
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon toasted sesame oil
  • 1 garlic clove, minced

Instructions

  1. In a medium saucepan, add 4 cups (950 ml) of chicken broth or water, salt, ginger slices, and smashed garlic cloves. Bring to a gentle simmer over medium heat, avoiding boiling.
  2. Once simmering, add the chicken breasts. Cover and reduce heat to low. Poach gently for 12-15 minutes or until the internal temperature reaches 165°F (74°C).
  3. Remove the chicken breasts with tongs or slotted spoon, place them on a plate, and let them cool to room temperature. Once cooled, shred or thinly slice the chicken.
  4. While the chicken cooks, mix rice vinegar, warm water, sugar, and salt in a bowl until sugar dissolves.
  5. Add the julienned carrots and daikon radish into the pickling liquid. Let them sit for at least 20 minutes.
  6. Prepare 2 cups of jasmine or brown rice according to package instructions. Fluff with a fork and set aside.
  7. In a small bowl, whisk together soy sauce, lime juice, honey, sesame oil, and minced garlic to make the dressing.
  8. Divide rice between two bowls. Top with shredded chicken, pickled veggies, cucumber slices, cilantro, mint, and green onions.
  9. Drizzle the dressing evenly over each bowl and garnish with sliced red chili if desired.
  10. Enjoy immediately, or chill in the fridge for a refreshing cold lunch option. The flavors meld beautifully when rested for 30 minutes.

Notes

Keep the poaching liquid at a gentle simmer to avoid tough chicken. Let chicken cool in the poaching liquid for juiciness. Do not over-soak pickled veggies; 20-30 minutes is ideal. Assemble bowls just before eating to keep textures crisp. Variations include swapping rice for cauliflower rice or using tofu for a vegan option.

Nutrition

Keywords: cold poached chicken, banh mi bowl, healthy lunch, quick recipe, pickled vegetables, Vietnamese cuisine, easy meal prep

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