Mindful Sodexo 
A bowl with char-grilled hot honey soy chicken, jasmine-scented rice, crisp pickled veggies, and a Vietnamese nuoc cham.
Nutrition Facts:
Calories: 340, Carbs: 43g, Protein: 33g, Fat: 4.5g, Sat. Fat: 1g, Cholesterol: 75mg, Sodium: 220mg, Fiber: 3g
Prep Time: 30 to 40 minutes plus at least 4 hours for marinating chicken Cook time: 25 to 35 minutes Yield: 4 servings; 1 bowl per serving
Vietnamese Hot Honey Grilled Chicken Bowl
Jasmine Rice
- 3/4 cup jasmine rice
- 1 1/2 cups water
Hot Honey Sauce makes 1/2 cup
- 1/2 cup honey
- 1 teaspoon crushed red pepper flakes
- 1 1/2 teaspoons apple cider vinegar
Hot Honey Soy Chicken Breasts
- 3 tablespoons low-sodium soy sauce
- 1 1/2 teaspoons hot honey sauce
- 2 teaspoons water
- 2 teaspoons sesame oil
- 2 teaspoons finely chopped garlic
- 1/2 teaspoon grated ginger
- 2 teaspoons unseasoned rice vinegar
- 1/2 teaspoon ground black pepper
- 4 4-ounce boneless skinless chicken breasts
Nuoc Cham Pickled Vegetables
- 1 cup lime juice
- 1 cup unseasoned rice vinegar
- 1/2 cup water
- 1/4 cup hot honey sauce
- 1/4 cup finely chopped garlic
- 4 teaspoons crushed red pepper flakes (see Chef Tips)
- 1 cup seedless cucumber, peeled, core removed, and cut into small cubes
- 4 teaspoons thinly sliced green onion
- 4 teaspoons grated ginger
- 4 teaspoons low sodium soy sauce
- 1 cup very thinly diagonally sliced carrots
- 1 cup very thinly sliced red onions
- 1 cup very thinly sliced radishes
- 1/4 cup finely chopped cilantro
Vietnamese Hot Honey Grilled Chicken Bowl
- 2 2/3 cups steamed jasmine rice
- 4 cups nuoc cham pickled vegetables
- 4 hot honey soy chicken breasts
- 4 teaspoons finely chopped cilantro
To Prepare Hot Honey Sauce:
- 1. Combine honey and crushed red pepper flakes in a small pot.
- 2. Bring to a simmer over medium-low heat and cook for 8 to 10 minutes or until the liquid has slightly evaporated.
- 3. Strain well through a fine strainer and discard the pepper flakes (see Chef Tips before discarding).
- 4. Stir vinegar into the honey until well combined. Cool to room temperature. If not used immediately, keep it covered in the refrigerator; warm the sauce slightly to loosen it if needed before enjoying it.
To Prepare Hot Honey Soy Chicken Breasts:
- 1. In a bowl, combine the soy sauce, hot honey, water, sesame oil, garlic, ginger, rice wine vinegar and black pepper. Whisk together to combine.
- 2. Place the chicken and marinade in a covered container and refrigerate for at least 4 hours, up to 24 hours.
- 3. Preheat a grill or skillet to medium-high heat.
- 4. Remove the chicken from the marinade and grill each side for about 4 minutes.
- 5. Brush some of the reserved marinade onto the chicken. Continue grilling for about 3 to 4 minutes until the chicken reaches an internal temperature of 165 degrees Fahrenheit. Remove from the heat and keep warm until ready to enjoy.
To Prepare Nuoc Cham Pickled Vegetables:
- 1. Combine lime juice, vinegar, water, hot honey, garlic, red pepper, cucumber, and green onion in a small bowl and mix well until honey dissolves.
- 2. In a medium bowl, combine the rest of the ingredients, cover with the marinade, and mix well to combine. Cover and keep refrigerated for at least 15 minutes until ready to use.
Note: Extra pickled vegetables can be kept for up to 1 day.
To Prepare Jasmine Rice:
- 1. Rinse rice under cold running water until the water runs clear.
- 2. Place rice and listed water in a covered 1 to 2-quart pot. Cook, covered, over medium heat until the water comes to a boil. Reduce the heat to low and cook an additional 10 to 15 minutes until the rice is tender and the water is absorbed. You may need to occasionally uncover the rice to prevent the pot from boiling over.
- 3. If using a rice cooker, follow the manufacturer's instructions.
- 4. Remove from the heat and keep covered; cooked rice should be cooled and refrigerated if not being eaten within an hour.
To Assemble Vietnamese Hot Honey Grilled Chicken Bowl:
- 1. Place 2/3 cup of steamed jasmine rice in the center of the bowl
- 2. Place 1 cup of pickled vegetables on top of the rice.
- 3. Slice chicken diagonally into three pieces and fan over the pickled vegetables. Enjoy immediately!
Chef Tips:
- 1. - Extra pickling liquid can be used as a light and refreshing sauce for bowls or sandwiches
- You can use the crushed red pepper flakes from making the hot honey sauce as part of the pickled vegetable marinade
- Try a mandoline slicer for quick and consistent vegetable preparation; follow manufacturer instructions for safe use.
