Combine chicken, lemongrass paste, chilli and oil in a large bowl; season. Cover; refrigerate for 30 minutes.
Meanwhile, combine carrot, vinegar and sugar in a medium bowl, season; stand for 5 minutes. Drain.
Cook chicken on a heated oiled grill plate (or barbecue) for 3-4 minutes each side or until cooked through. Cut chicken into thick slices.
Heat rice following packet instructions. Divide rice into serving bowls, drizzle with soy sauce. Top with chicken and pickled carrot.
Combine mayonnaise and sriracha in a small bowl.
Serve bánh mì bowls with sriracha mayonnaise, green onion, cucumber, coriander and lime cheeks.
Sriracha is a Thai-style chilli sauce available from selected supermarkets and Asian food stores. Substitute with whatever chilli sauce you have on hand, or use a little fresh seeded chilli. Leftover pickled carrot will keep, refrigerated in an airtight container for up to 1 week. Add it to sandwiches and other salads to make them sing. brightness.Test Kitchen tip
Chicken rice bowl swaps
For variety, substitute green prawns or pork fillet for the chicken in this rice bowl recipe.
More mouths to feed? No problem, simply scale-up all the ingredients.
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