Chicken Banh Mi Bowls w/ tangy carrot-cucumber slaw

 My sister, Aria, gave me this recipe.  I love all the flavors and textures that it creates in my mouth!  (Think like the movie, Ratatouille, and he is describing a food symphony in his mouth) 😋 This recipe makes enough for two (my kids won't try it so it is plenty for Scott and me).

For the banh mi bowl:

  2 T soy sauce, low sodium

  1/2 T Sriracha hot sauce

  1/2 T honey

  1/2 -1 chicken breast, cut into small pieces

  1 T olive oil

  1/2 C brown rice, cooked

  1 small avocado, pitted and slices or cubed

  1/4 C Cilantro dressing (recipe below)

For the tangy carrot-cucumber slaw:

  1/2 (10-oz) pkg shredded carrots (or shred your own)

  1/2 C radishes, thinly sliced

  1 small cucumber, halved and thinly sliced (or part of a large cucumber)

  1/4 c rice vinegar

  2 T olive oil

  2 T honey

  1/4 C fresh cilantro, chopped

1. In small bow, whisk to combine soy sauce, sriracha hot sauce, and honey. Add chicken pieces, and let stand at least 5-10 minutes.

2. Heat oil in skillet over medium-high heat: add marinade chicken.  Cook until internal temperature reaches 165 F. 

3. While chicken cooks or earlier,  combine carrots, cucumbers, and radishes in serving bowl. Whisk together rice vinegar, oil, honey, and cilantro.  Add half dressing to carrot slaw, and toss to coat. Use the remaining half dressing for bowl. 

4. Divide cooked rice between two bowls.  Top with cooked chicken and avocado.  Drizzle with dressing.  Serve with tangy carrot-cucumber slaw.