Banh Mi-Style Chicken Meatball Bowls with Pickled Veggie Salad, Ginger Rice & Sriracha Mayo


fresh ingredients


  • 12 oz
    ground chicken
  • 1 oz
    ginger/onion/garlic blend
  • 4 oz
  • 6 oz
    jasmine rice
  • 4 oz
  • 6 oz
    sriracha mayo
  • 1 oz
  • 8 oz
    spicy sweet soy with chili flakes
  • 4 oz
    pak choi
  • 3 oz
    seasoned panko
  • 2 oz
    red bell pepper
  • 1 oz
  • 1 oz
    pickled brine

Not Included

Salt & pepper




Kitchen Items Needed


Small pot

Baking Sheet lined with parchment paper 

Large Bowl

Medium Bowl

Small Bowl

¾ cup of water 

Box grater

cook along



Adjust rack to top position and preheat oven to 425º F;

Trim & halve cucumber lengthwise; thinly slice crosswise into half-moons;

Remove leaves from stem & finely chop cilantro;

Grate carrot;

Core & thinly slice red bell pepper;

Roughly chop pak choi.

1Cook Rice

Melt 1 tbsp butter (2 tbsps for 4 servings) in a small pot over medium-high heat. Add half the ginger/garlic blend for 30 seconds. Stir in rice, ¾ cup water (1½ cups for 4), & a pinch of salt. Bring to a boil, then cover & reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

2Form & Cook Meatballs

While rice cooks, in a large bowl, combine chicken, panko, ponzu, pinch of salt & pepper. Form mixture into 10-12 meatballs (20-24 meatballs for 4). Place meatballs on a lightly oiled baking sheet. Roast on top rack until browned & cooked through, 14-16 minutes.

3Make Salad

Meanwhile, in a medium bowl, combine cucumber, carrots, half the cilantro, & pickle brine. Season with salt & pepper. Set aside. 

4Cook Veggies

In a medium skillet, heat rest of ginger blend with a drizzle of oil. Add pak choi & bell pepper, cooking for 3-5 minutes until crisp tender. 

5 Finish Meatballs

Add spicy sweet soy to a bowl. Once meatballs are done, carefully transfer to bowl with sauce; toss until meatballs are thoroughly coated & sauce is just warmed through.

6Ready to Serve

Fluff rice with a fork; season with salt & pepper. Divide rice between bowls & top with meatballs, any remaining sauce from bowl, cooked veggies & pickled veggie salad. Drizzle with sriracha mayo. Garnish with cilantro & serve.