Crumbed Chick'n & Garlic Rice Bowl
with Asian Veggies & Japanese Mayo
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
2
Garlic
1 packet
Asian Greens
1 packet
Japanese Dressing
(Contains: Sesame, Soy;)
300 g
Plant-Based Crumbed Chicken
(Contains: Soy, Gluten, Wheat;)
Cooking Steps
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook garlic paste until fragrant, 1 minute. Add the water and a generous pinch of salt and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 12 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While the rice is cooking, heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate. Season with salt and pepper.
• Meanwhile, thinly slice capsicum. Roughly chop Asian greens. • Heat a large frying pan over medium-high heat with drizzle of olive oil. Cook capsicum, stirring, until tender, 4-5 minutes. • Add Asian greens, and cook until just wilted, 1-2 minutes. • Remove pan from heat and add the soy sauce, tossing to coat. Transfer to a bowl and cover to keep warm.
• In a small bowl, combine the mayonnaise and Japanese style dressing. • Divide the garlic rice between bowls, then top with crumbed chick'n and veggies. • Serve with a dollop of Japanese mayo and a sprinkle of mixed sesame seeds. Enjoy!
